Chickpea and turnip tagine
This North-African inspired dish is a wonderful way to use up those turniups - the slow cooking turns them wonderfully soft with a sweetness to them. The preserved lemon is optional in this, but really worth it to add that another layer of quintessential Moroccan flavour.
As carrots take longer to cook than turnips, I advise you cut the turnips into larger pieces, so they end up a similar softnes to the carrots when the dish is finished cooking.
2 Tbsp olive oil
1 small onion, diced
3 carrots, halved and cut into 1/2" thick half-moon slices
500g turnips, peeled and cut into slightly laregr chunks than the carrots.
2 Tbsp tomato puree
1 tsp salt
1 tsp each of Cumin, Paprika and Cinnamon
1/2 tsp cayenne pepper or pul biber chilli flakes
2 Tbsp preserved lemon, finely diced
1 can chickpeas, rinsed and drained
2 cups (500ml) vegetable stock
1/2 tsp black pepper
1/3 cup chopped parsley or coriander
Heat oil in a large pot and sauté onions and carrots for 5 minutes, stirring occasionally. Add the tomato paste, turnips, salt, cumin, paprika, cinnamon, preserved lemon and chilli and stir well. Add the chickpeas and stock. Raise heat and bring to boil.
If you have an oven proof pot or even better, a tagine dish, to cook in then at this point you could put a lid on it and place in a pre-heated oven, at about 180 degrees C, for approx 30-40 minutes.
If you're cooking it on the stove, reduce heat to low, cover and simmer until vegetables are tender, about 20 minutes.
When the vegetables are tender, remove from the heat, stir in black pepper and chopped herbs. Serve with couscous or rice.