Chickpea, Parsnip, and Carrot Bake

Serves 4

COST: $1.33

Per 10-oz. serving

Calories: 275

Fat: 8g

Carbohydrates: 43g

Protein: 9g

Fiber: 12g

Sugar: 12g

Sodium: 487mg

1 pound carrots, peeled, cut roughly into 21⁄2” × 1⁄2” batons

8 ounces parsnips, peeled, cut roughly into 21⁄2” × 1⁄2” batons

2 cups chickpeas, cooked

3⁄4 cup vegetable stock

2 tablespoons butter, chopped

1⁄2 teaspoon salt

Chopped fresh tarragon

Freshly ground black pepper

Preheat oven to 375°F. Place carrots, parsnips, chickpeas, stock, butter, and salt into a shallow baking dish. Cover with aluminum foil and bake until the vegetables are soft, about 45 minutes. Uncover and bake until vegetables brown lightly, 10–15 minutes more. Sprinkle with chervil and black pepper before serving.