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Ingredients
- 300 g parsnips peeled, halved lengthways or quartered if large
- 6 garlic cloves unpeeled
- 1 Tbsp sunflower oil
- 5 g fresh parsley leaves
- 5 g fresh sage leaves
- 240 g tinned chickpeas rinsed, drained (1 x 400 g tin)
- 75 g cooked, peeled chestnuts
- 80 g vegan soft cheese
- 80 g coconut yoghurt vegan
- ½ tsp ground cumin
- 1 - 2 tsp lemon juice to taste
- fine sea salt to taste
- ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 162 kcal / 677 kJ
- Protein
- 4 g
- Fat
- 9 g
- Carbohydrates
- 15 g
- Saturated Fat
- 5 g
- Sodium
- 126 mg
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