This Moroccan inspired dish helps elevate the sweet and silky turnip to new heights. This is a perfect dish for dinner parties and can be served on a large serving platter.
When To Eat
We recommend eating this dish from November to March and late June to July. In early summer fresh, tender, baby turnips are available which help make this dish sweeter. In the winter more mature turnips are abundant and delicious.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Chickpea||100 g (soaked and pre-cooked)||0.077|
|Sunflower Oil||2 Tablespoons||0.094|
|Ground Cinnamon||1 Teaspoon||0.008|
|Ground Ginger||1 Teaspoon||0.008|
|Ground Cumin||1 Teaspoon||0.008|
|Ground Coriander||2 Teaspoon||0.016|
|Dried Raisins||30 g||0.111|
|Pumpkin Seeds||20 g||0.029|
|Fresh Coriander||15 g||0.012|
This meal is around 94% less polluting than the average UK meal.
- Eating this recipe will save around 2.77 CO2e per person.
- That's equivalent to the emissions produced driving 22.96km in a modern car.
- Coarsely grate the onion and peel and dice the turnips into 1 cm sized pieces. Heat the oil in a wide saucepan and add the cooked chickpeas, onion, turnips, spices, and seasoning. Fry for around a minute then pour in enough water to cover the mixture. Place a lid on the pan and simmer for 15 minutes
- Roughly chop the coriander. Uncover the pan and stir in the raisins, half the chopped coriander, salt and plenty of pepper. Simmer, with the lid off, for a further 10-15 minutes or until the liquid has reduced to a thick sauce.
- Whilst the turnips are cooking for the final time, prepare the couscous. In a bowl add the couscous and 1 and 1/2 cups of boiling water, let the mixture sit for 5 - 10 minutes. After resting fluff with a fork.
- Serve the spiced turnips on a bed of couscous, sprinkle the remaining chopped coriander and pumpkin seeds over the top.