Pic of Spiced turnips and chickpeas

Spiced turnips and chickpeas

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Vegetarian mains

Spiced turnips and chickpeas

Main Serves 5 1h 35 min
This cheap and warming vegetarian dish is substantial enough to work as a main course. If you'd like to make a vegan version, omit the honey and use brown sugar instead. There's no need to be too exact about the quantities and any other root veggies can be thrown in.


  • 175g dried chickpeas, soaked overnight
  • 750g medium-sized turnips, peeled and cut into 1cm cubes
  • 25g unsalted butter
  • 1 tbsp sunflower oil
  • 1 onion, coarsely grated
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • ½ tbsp ground coriander
  • 1 tbsp honey
  • 2 tbsp fresh coriander, chopped
  • salt and pepper


Prep time: 5 min
Cooking time: 1h 30 min
  • Step 1

    Drain the chickpeas and cook in unsalted water until almost but not quite tender. Drain, reserving the cooking water.
  • Step 2

    Blanch the turnips for 2 minutes in boiling water, then drain.
  • Step 3

    Melt the butter and oil in a wide saucepan and add the chickpeas, onion, turnips, spices and enough of the water from cooking the chickpeas to just cover.
  • Step 4

    Cover and simmer for 15 minutes. Uncover and stir in the honey, half the chopped coriander, salt and plenty of pepper.
  • Step 5

    Simmer, uncovered, for a further 10-15 minutes until the liquid is reduced to a thick sauce. Sprinkle with the remaining coriander and serve.

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