Parsnip Soup and Spiced Crunchy Chickpeas recipe | TASTE

Ingredients

• 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
• 2 T olive oil