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.
