Creamy root vegetable and chickpea crumble recipe | delicious. magazine
Creamy root vegetable and chickpea crumble—delicious for vegetarian Christmas mains. Earthy flavors in a quick, easy recipe.
Ingredients
- 2 large beetroot (about 150g each)
- 2 parsnips, cut into batons
- Good knob of butter
- 2 shallots, finely sliced
- 2.5cm piece of fresh ginger, grated
- 2 tsp ground ginger
- 100ml double cream
- 200ml vegetable stock
- 400g tin chickpeas, drained and rinsed
- Handful of fresh flatleaf parsley, finely chopped
- For the crumble
- 75g plain flour
- 40g unsalted butter, chilled and cut into cubes
- 30g hazelnuts, roughly chopped
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