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Hearty Chickpea & Root Vegetable Hash

Hearty Chickpea & Root Vegetable Hash

Ingredients (Serves 2)

Chickpeas400 g
Parsnip150 g
Carrot150 g
Onion100 g
Garlic5 g
Vegetable Broth75 ml
Olive Oil15 ml
Rosemary2.5 g
Thyme2.5 g
Salt1 g
Black Pepper0.5 g

Instructions

1
1. Dice the onion, mince the garlic, and chop the parsnip and carrot into small, uniform pieces (about 1 cm cubes) to ensure quick cooking. Drain and rinse the chickpeas. (7 minutes)
2
2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring, for 1 minute until softened. Add the minced garlic and cook for another 30 seconds until fragrant. (1.5 minutes)
3
3. Add the chopped parsnip and carrot to the skillet. Sauté for 2 minutes, stirring occasionally, until slightly tender-crisp. (2 minutes)
4
4. Stir in the drained chickpeas, vegetable broth, fresh rosemary, fresh thyme, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 3.5 minutes until vegetables are tender and most liquid is absorbed. (3.5 minutes)
5
5. Serve immediately. (Optional: Top with sliced avocado, a favorite ingredient, for extra healthy fats and flavor). (1 minute)
Hearty Chickpea & Root Vegetable Hash
Featured Recipe
Lunch
14 min
Medium
High Protein
Quick Meal
High Protein

Hearty Chickpea & Root Vegetable Hash

A robust and flavorful plant-based hash featuring seasonal root vegetables like parsnip and carrot, combined with chickpeas and fragrant herbs for a satisfying and quick meal.

14 min
2 servings
MEDIUM
Lunch
14 min
Medium
High Protein
Nutrition Facts
675
Calories
25g
Protein
110g
Carbs
20g
Fat
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Ingredients

Servings:
2
Vegetables & Herbs3
  • Carrot150 g
  • Onion100 g
  • Garlic5 g
Pantry Staples3
  • Olive Oil15 ml
  • Salt1 g
  • Black Pepper0.5 g
Additional Items5
  • Chickpeas400 g
  • Parsnip150 g
  • Vegetable Broth75 ml
  • Rosemary2.5 g
  • Thyme2.5 g

Instructions

  1. 1
    Step 1

    1. Dice the onion, mince the garlic, and chop the parsnip and carrot into small, uniform pieces (about 1 cm cubes) to ensure quick cooking. Drain and rinse the chickpeas. (7 minutes)

  2. 2
    Step 2

    2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring, for 1 minute until softened. Add the minced garlic and cook for another 30 seconds until fragrant. (1.5 minutes)

  3. 3
    Step 3

    3. Add the chopped parsnip and carrot to the skillet. Sauté for 2 minutes, stirring occasionally, until slightly tender-crisp. (2 minutes)

  4. 4
    Step 4

    4. Stir in the drained chickpeas, vegetable broth, fresh rosemary, fresh thyme, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 3.5 minutes until vegetables are tender and most liquid is absorbed. (3.5 minutes)

  5. 5
    Step 5

    5. Serve immediately. (Optional: Top with sliced avocado, a favorite ingredient, for extra healthy fats and flavor). (1 minute)

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