Are you on the parsnip bandwagon? That's okay if not because there isn't really a parsnip bandwagon per say, but I love parsnips and use them all the time to enrich root vegetable roasts and stews like this one. If you're digging into the array of root vegetables right now, you're likely well acquainted with parsnips already. But if not, let me properly introduce you so you feel comfortable bringing them home with you next time you meet.
Parsnips are the sassy white carrot; sweet with a hit of ginger and parsley. They are a root vegetable and warming by nature. If you're constantly cold, up your intake of parsnips (and root vegetables in general). Slow digestion? Eat some parsnips; they lubricate the intestines and clear liver and gall bladder obstructions, generally promoting digestion and detox.
In this stew, parsnips and chickpeas simmer in a sweet roasted red pepper and tomato sauce spiked with smoked paprika and vinegar to give it that characteristic adobo flavor. It is smoky, tangy, a little sweet, and a little spicy. This is the sort of shamelessly bold flavored, hearty, stick-to-your ribs stew I crave in the cold months, and it hits the spot every time. Hopefully parsnips find their way into this stew and onto your dinner table soon, and you are as satisfied with it as we are.
Chickpeas in Adobo
Notes: This stew is good with smoked paprika alone. But the bold, smoky flavor can easily be enhanced by using harissa sauce and/or chipotle chili powder, as instructed below.
- Knob ghee (or coconut oil)
- 1 small onion, chopped
- Adobo sauce (recipe below)
- 4 Tbsp. red wine vinegar
- 1 15 oz can diced tomatoes
- 1 1/2 cups water (fill up tomato can)
- 2-3 tsp. harissa sauce (optional but yummy)*
- 2 large parsnips, peeled and cut in a small dice
- 1 1/2 cups cooked chickpeas (15 oz can, rinsed and drained)
- Fresh cilantro, to finish
- 2 jarred roasted red peppers
- 2 large cloves garlic
- 1 tsp. dried oregano
- 3 tsp. smoked paprika (or replace half with chipotle chili powder)
- 3 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- Heat a large saute pan over medium heat; melt ghee and add onion. Saute until starting to soften (~ 3 minutes).
- Meanwhile, make adobo sauce in a small food processor. Blend until smooth.
- Once onions begin to soften stir in adobo sauce, red wine vinegar, diced tomatoes, water, and harissa if using. Bring to a simmer, stir in parsnips, and cover. Cook for 20-25 minutes, adding in chickpeas halfway through, until parsnips are tender. The smaller parsnips are cut the quicker they'll cook.
- Serve over brown rice or quinoa and finish with cilantro.
*As I've mentioned in previous recipes, the harissa sauce I call for in recipes is the flavorful smoked chili sauce with vinegar, cumin and other spices that vary by brand. It's sold in a jar. Don't confuse it with harissa paste - the much spicier dried chili paste sold in a tube, which has less well-rounded flavor in my opinion. Harissa sauce is generally easy to find (Amazon, Whole Foods in the US, some African or Middle Eastern grocers, and here in Switzerland it is sold at large Migros and Manor).