Morrocan style chickpea and vegetable roast

I love this! 

I started by peeling and roughly dicing two large parsnips, and parboiling them on the stove. This will allow them to be soft on the inside and crisp on the outside once roasted.

Taking two handfuls of mixed baby peppers, I sliced them, keeping the seeds and tops attached. Once the parsnips are soft, I laid them out on a flat oven tray, now adding a tin of chickpeas, the sliced peppers, and whole cloves of garlic, still in their casings. I then covered the mix in olive oil and a generous sprinkle of turmeric, whole cumin seeds, ground coriander, ground ginger and paprika.

Place in the oven and roast for about 30 minutes. The peppers will blister and the parsnips will crisp up.

Once out of the oven, generously top with fresh coriander and serve with couscous.