Creamy root vegetable and chickpea crumble recipe | delicious. magazine

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