Hotpot with golden parsnips | Reader's Digest Australia

Ingredients

• ½ cup (100 g) dried black–eyed peas, soaked overnight
• 2 tablespoons extra virgin olive oil
• 2 onions, sliced
• 1 clove garlic, chopped
• 500 g boneless leg of lamb, cut into 2.5 cm cubes
• 1 large eggplant, cubed
• ⅔ cup (120 g) dried apricots, quartered
• 2 carrots, diced
• 200 g turnips, diced
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper
• 700 g parsnips, thinly sliced
• 1 litre vegetable stock, preferably homemade
• sprigs of fresh flat–leaf parsley to garnish