Baiana Inspired Veggie Moqueca
with Parsnip and Chickpea
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
3 unit(s)
Garlic Clove**
1 unit(s)
Red Chilli
3 unit(s)
Parsnip
1 unit(s)
Lime
1 bunch(es)
Coriander
1 carton(s)
Chickpeas
15 grams
Ginger Puree
1 sachet(s)
Ground Turmeric
180 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel). Peel and trim the parsnip, then slice on a diagonal into rounds about 1.5cm thick.
Pop the sweet potatoes and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and tender, 25-30 mins.
Turn halfway through.
In the meantime, Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
peel and grate the garlic (or use a garlic press).
Halve the chilli lengthways, deseed, then finely chop.
Zest and quarter the lime into wedges. Finely chop the coriander (stalks and all).
Drain and rinse the chickpeas.
Heat a drizzle of oil in a large deep saucepan on medium heat.
Once hot, add the pepper and fry until softened, stirring occasionaly, 8-10 mins.
Once the pepper has softened, add the garlic, ginger puree, turmeric, half of the chopped chilli (add less if you'd prefer things milder) and season generously with pepper. Fry until frangrant, 1-2 mins.
Stir in the coconut milk, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts) and bring to the boil.
Add the chickpeas, reduce the heat and simmer until thickend and the chickpeas are tender, 8-10 mins.
Once everything is cooked, stir in the roasted veg, half the lime zest and a good squeeze of lime juice.
Taste and season with more lime juice, salt and pepper if needed. Add a splash of water if it's a little thick.
Share the veg moqueca between your bowls.
Top with the coriander and lime wedges for squeezing over.
Sprinkle over the remaining lime zest and chilli to finish (add less if you'd prefer things milder).
Enjoy!
