Parsnip Chickpea Curry | Creamy Autumn One-Pot

Peel the parsnips and cut them into bite-sized cubes. Finely chop the onion, garlic, and ginger. Rinse and drain the chickpeas in a colander.

Cook the basmati rice in twice its volume of lightly salted water until tender, then leave it covered to steam until serving.

Heat the coconut oil in a deep frying pan or pot. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, then sauté for another minute until fragrant.