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Moroccan parsnip stew with chickpeas


  • Pound the coriander and cumin seeds with the cardamom, saffron, clove, allspice, paprika and chilli powder using a mortar and pestle until well ground.
  • Heat the oil in a large heavy-bottomed pan and gently saute the onions and garlic until lightly coloured. Add spice mixture, toss well and saute for 2-3 mins to toast.
  • Then add the carrots, parsnips and potatoes to the pan. Toss well and saute for about 5 mins until the vegies are well coated. Add the tomatoes with 1 litre stock and the dates. Mix well and rapidly simmer for about 15 mins until the vegies are just tender.
  • Place the couscous and remaining stock in a large bowl. Stir and set aside.
  • Add the chickpeas and 1-2 tbsp chopped coriander to the stew. Mix well, taste for seasoning and simmer for another 5 mins.
  • Then add the remaining coriander with the butter to the couscous and fluff up with a fork.
  • To serve, mound the couscous in large soup bowls and spoon the stew with plenty of the juices on top.
  • from "Wild Sides" by Vicki Wild


  • 1 tspn coriander seeds
  • 1 tspn cumin seeds
  • ½ tspn cardamom pods
  • a good pinch of saffron threads
  • 1 whole clove
  • ½ tspn allspice
  • ½ tspn paprika
  • ½ tspn chilli powder
  • 3 tbsp olive oil 
  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • 2 medium carrots, peeled & chopped
  • 4 medium parsnips, peeled & chopped
  • 2 large potatoes, peeled & chopped
  • 440 gm canned diced tomatoes
  • 1 litre + 1½ cups vegetable stock
  • 4 dates, pitted & roughly chopped
  • 1½ cups couscous
  • 440 gm can chickpeas, drained & rinsed
  • 3 tbsp chopped fresh coriander
  • a good knob of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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