Another one from the ol’ blog coming your way! I originally posted it a year ago, but want to have this here as well as it totally fits with my new blog jam. And I really want to encourage you to try it, even if not all of it. The recipe is a little lengthy but totally delicious and I understand if a 3 part recipe isn’t your thing, so I wanted to break it down and talk about some of the ideas that you can use to do your own thing.
This is such a great way to prepare them. A can of chickpeas is great. A pretty jar of delicious marinated chickpeas? 100 times better! It’s always a good idea to have some ready-to-go chickpeas hanging out in your fridge. You can incorporate them into salads, roasted veggie dishes, or plain yogurt – a great way to add protein, fibre, and most importantly, deliciousness to your meals and snacks.
Working with Veggie Noodles
You’ve probably seen this done like a million times as a pasta replacement. I sure have, and I love it! But don’t be limited to pasta ideas. This noodley bowl is nothing like pasta at all. Topped with fresh apples, marinated chickpeas, herbs, and spices, it’s kind of doing its own thing. Instead, think about the flavour of the vegetable you’re using and pair seasonal ingredients to compliment that veg.
Think outside the zoodles
We often see carrots and zucchini done this way, but you can do other root veggies as well. All you need is this little guy (no fancy spiralizer required), and you can create veggie noodles from parsnips, celery root, beets, squash, and other firm starchy vegetables. I like to steam or blanch the noodles for warm dishes, just to soften them up a little, but they’re great raw in salads as well.
Not nearly as popular as its carrot cousin, I most often see parsnips used to flavour stocks. Rarely are they seen as a featured ingredient, which is unfortunate, as they have a rich and lovely flavour (kind of like a bold tasting carrot) and are pleasantly sweet, especially if harvested after hard frost when the starches have been converted to sugars. While they can be eaten raw (like grated into salad), the flavour is best when they’re cooked.
The dukkah recipe is adapted from Vegetable Literacy by Deborah Madison
- 2 Tbsp. honey
- zest and juice from one lemon
- 3/4 cup filtered water
- 1 Tbsp. salt
- 2 cups cooked chickpeas
- 1 Tbsp. thyme leaves (or a few sprigs)
- 2 large cloves of garlic, halved or quartered
- 1/2 cup hazelnuts, almonds, pistachios, or a mix
- 1/4 cup sesame seeds
- 1/4 cup coriander seeds
- 2 Tbsp. cumin seeds
- 1/2 tsp. fennel seeds
- sea salt, to taste
- 2 large parsnips (about 1 – 1.5 lbs), noodled (see note below)
- 1 cup marinated chickpeas (above)
- 1 medium apple, diced
- 1/2 cup finely chopped parsley + more for garnish
- 1/4 cup dukkah
- 2 Tbsp. reserved chickpea marinade
- salt, pepper, and extra-virgin olive oil
- Prepare the marinated chickpeas at least a day in advance. To make the marinade, dissolve the honey in a small amount of water or lemon juice (it’s easier that way) then combine it with salt and the rest of the water and lemon juice.
- Combine the chickpeas, thyme, garlic, and lemon zest and add them to a 2-cup jar and pour over the marinade. Add water if chickpeas are not covered. Refrigerate for at least a day and up to a week.
- To make the dukkah (can also be done in advance), preheat the oven to 350F.
- Spread the nuts on a baking sheet and toast until fragrant. If using hazelnuts, remove loose skins by rubbing them in a kitchen towel. Set them aside to cool.
- Do the same to toast the spices, but only for about 5 minutes.
- Once nuts and seeds are cool, add everything to the food processor, add a few generous pinches of salt, and pulse until ground. The mixture should be fine, but still crunchy. Don't over mix, as it will start taking on a nut butter consistency. Taste, and adjust with salt. See note for storage tip.
- Season the noodled parsnips generously with salt and steam for about 5 minutes, until soft.
- Combine noodles with marinated chickpeas, parsley, olive oil, and reserved marinade. Taste and season with more salt, oil, and marinade if needed.
- Divide into portions and top with diced apple, dukkah, and more parsley.
- Serve right away. Makes about 4 servings.
- If you have leftover parsnip noodles, keep the refrigerated separately from the other ingredients and warm up slightly before using.
A regular vegetable peeler can be used instead of the julienne peeler to create wider "fettuccine" shaped noodles The core of the parsnip doesn’t peel that well. That’s okay. Save it for soup. Try dukkah in this Creamy Beet Salad . and store any leftover dukkah in a sealed jar and in the fridge for a couple of weeks.