Ingredients

Method

For the soup:
• 900 g parsnips, roughly chopped
• 3 T olive oil
• 6 baby leeks, sliced
• 3 cloves garlic, chopped
• 1 onion
• 40 g butter
• 1 litre chicken stock
• 6 sprigs fresh thyme
• ½ cup milk
• Sea salt and freshly ground black pepper, to taste
• ½ cup sour cream
For the spiced chickpeas:
• 1 x 400 g can chickpeas, drained and rinsed
• ½ t ground cumin ½ t
• ½ t paprika ½ t
• ½ lemon, zested
• sea salt and freshly ground black pepper, to taste
• 2 T olive oil

Method

Ingredients

1. To make the soup, preheat the oven to 180°C. Season the parsnips and roast with 1 T olive oil for 25 minutes.
2. Fry the leeks, garlic and onion in the butter over a low heat for 5 minutes until soft. Add the roast parsnips, 2 T olive oil, chicken stock and thyme. Simmer for 40 minutes, or until tender.
3. Add the milk, season and blend until smooth. Just before serving, reheat the soup, fold in the sour cream and top with the spiced chickpeas.
4. To make the spiced chickpeas, preheat the oven to 200°C. Combine the chickpeas, cumin, paprika, lemon zest and seasoning. Toss with the olive oil and bake for 30 minutes, or until crunchy. Serve immediately sprinkled over the hot soup.

Cook’s note: If not served immediately, the spiced chickpeas tend to lose their crunch but still taste delicious.

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