Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree

A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!

Parsnip Puree:
1 lb. parsnips, peeled and sliced
1 cup unsweetened almond milk
1 clove of garlic
1 teaspoon fine grain sea salt
Freshly cracked black pepper, to taste

Roasted Carrots and Chickpeas:
6 carrots, peeled and sliced into ½ inch pieces
1 cup cooked chickpeas
3 tablespoons olive oil

1 teaspoon fine grain sea salt
2 teaspoons cumin
¼ teaspoon chili powder
¼ teaspoon freshly cracked black pepper

View the full recipe at Heart of a Baker →