Caramelized parsnips, spiced chickpeas and a bright lemon-tahini sauce come together in a standout side dish. Keep the sauce separate from the chickpeas until serving, so their crispy coating stays intact for as long as possible.
Parsnips have an earthy, slightly sweet flavor to begin with. Roasting makes them sweeter and gives the cut sides browned, caramelized edges. Long wedges work well here: they have plenty of surface area to brown while the centers turn soft. Choose parsnips that are roughly the same thickness so they cook at the same time. Parsnips are widely available during the colder months; smaller roots also make a lovely tray outside that season.
The chickpeas provide a heartier contrast. Rinse canned chickpeas and dry them thoroughly with a clean tea towel or paper towels. Any moisture left on them makes it harder to roast them until crisp. Roast them on a separate baking sheet and give them room; on a crowded sheet, they’re more likely to steam than brown. Cumin adds a warm, earthy flavor, and smoked paprika brings a smoky note. Use regular paprika if you’d rather leave out the smoky flavor.
The tahini sauce brings everything together, but it should stay bright and easy to spoon. Tahini can thicken as soon as you stir in lemon juice, so thin the sauce gradually with cold water until it runs smoothly off a spoon. Taste before adding salt, since tahini varies in flavor and saltiness. If the sauce is too sharp, add a small splash of extra water. No tahini on hand? Smooth, unsweetened peanut butter has a different flavor, but also works as a creamy counterpoint.
Serve the sauce over the warm parsnips and scatter the chickpeas on top at the last minute. That way, the crunchy pieces stay distinct and don’t soften in the sauce. Parsley adds a fresh, green note; finely chopped cilantro works too, if you like its flavor. Serve the dish alongside pan-fried fish, roast chicken or a bowl of grains such as bulgur or couscous. Add some bread to mop up the remaining sauce.
You can prepare this ahead, but store the components separately: cover and refrigerate the parsnips and chickpeas within two hours of cooking, and use them within three days. Reheat the parsnips in the oven; you can briefly warm the chickpeas on a baking sheet too, to bring back some of their crispness. Make the sauce fresh or store it separately in a covered container in the refrigerator. If it has thickened, add a little water when serving it again.
Preheat the oven to 220 °C (200 °C fan). Line two baking sheets with parchment paper.
Peel the parsnips and cut lengthwise into wedges of roughly the same thickness. Toss on one baking sheet with 1½ tbsp olive oil, ¼ tsp salt and the black pepper. Spread them out cut sides down.
Pat the chickpeas thoroughly dry. Toss them on the second baking sheet with the remaining ½ tbsp olive oil, cumin, smoked paprika and ¼ tsp salt. Spread them out in a single layer.
Roast both baking sheets for 25–35 minutes. Toss the chickpeas after 15 minutes. Take them out of the oven as soon as they’re dry and crisp; roast the parsnips until tender with browned edges. Switch the positions of the baking sheets halfway through if they’re browning unevenly.
Meanwhile, stir together the tahini, lemon zest, 2 tbsp lemon juice and garlic. Add cold water a spoonful at a time until the sauce is smooth and easy to spoon. Season with salt and, if you like, a little extra lemon juice.
Arrange the warm parsnips on a platter. Spoon the lemon-tahini sauce over them, then scatter the chickpeas and parsley on top just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.