Peel the parsnips and cut them into approx. 1.5–2 cm cubes. Finely dice the onion, and finely grate the garlic and fresh ginger. Drain the chickpeas and rinse them thoroughly with cold water.

Cook the basmati rice in twice the amount of lightly salted water for about 12–15 minutes until tender, then leave covered to rest until serving.

Heat the coconut oil in a deep frying pan or pot over medium heat. Add the onion and sauté until translucent, about 4–5 minutes. Stir in the grated garlic and ginger, then sauté for another minute until fragrant.