The carrot pasta post that I published roughly a year and a half ago has been BY FAR the most popular. Almost 20% of all of the page views on this blog have been of that post and it still gets the majority of daily page views. Crazy right? You people really seem to be into kale stems and veggies resembling pasta. I love it.
Enter the wide-spread popularity of veggie noodling, brought on by a new and inexpensive little toy that can satisfy all of your zoodle and carrot noodle (coodle? HA) needs. I’m usually weary of buying trendy new kitchen gadgets, which can fill up my little condo kitchen rather quickly, but this one I had to have. For $11 and hardly any drawer space, I’ve been motivated to experiment with some of the vegetables that have been on sittin’ on the back burner. So trendiness aside, anything that makes us eat more veggies rocks!
Today I’m sharing my newest creation of steamed parsnip noodles. Poodles? nope. Not going there.
I just went there. Sorry.
As you can see, there’s a little more to this dish than the parsnip noodles.
First, lets talk about the marinated chickpeas.
lemon + thyme + garlic + chickpeas = magic :)
End of discussion.
Next, lets talk about dukkah. Dukkah is a delicious nut, seed, and spice mix, which has massive flavour potential and can be totally customized to your needs and taste. It can be used to season roasted veggies, salad, savory yogurt, grilled meats, and, of course, parsnip noodles.
The recipe I used is from Deborah Madison’s Vegetable Literacy. I halved the recipe, since she recommends not keeping it for more than a couple of weeks. The halved recipe made about a cup of dukkah, so adjust the quantities to your needs.
Parsnip noodles, marinated chickpeas, dukkah, along with some diced apples and fresh parsley are what make up this lovely veggie rockin’ fall meal. That is all I have for today :)
- 2 Tbsp. honey
- zest and juice from one lemon
- 3/4 cup filtered water
- 1 Tbsp. salt
- 2 cups cooked chickpeas
- 1 Tbsp. thyme leaves (or a few sprigs)
- 2 large cloves of garlic, halved or quartered
- 2 large parsnips (about 1 – 1.5 lbs), noodled
- 1 cup marinated chickpeas
- 1 medium apple, diced
- 1/2 cup finely chopped parsley + more for garnish
- 1/4 cup dukkah (see recipe in image above)
- 2 Tbsp. reserved chickpea marinade
- salt, pepper, and extra-virgin olive oil
- Prepare the marinated chickpeas at least a day in advance. To make the marinade, dissolve the honey in a small amount of water or lemon juice (it’s easier that way) and combine it with salt and the rest of the water and lemon juice.
- Combine the chickpeas, thyme, garlic, and lemon zest and add them to a 2-cup jar and pour over the marinade. Add water if chickpeas are not covered. Refrigerate for at least a day and up to a week.
- Shortly before serving, follow the directions above to prepare the dukkah (it takes about 10 – 15 minutes including roasting time).
- Season the noodled parsnips generously with salt and steam for about 5 minutes, until soft.
- Combine noodles with marinated chickpeas, parsley, olive oil, and reserved marinade. Taste and season with more salt, oil, and marinade if needed.
- Divide into portions and top with diced apple, dukkah, and more parsley.
- Serve right away. Makes about 4 servings.
- If you have leftover parsnip noodles, keep the refrigerated separately from the other ingredients and warm up slightly before using.