Ingredients

4 parsnips 2 tbsp olive oil 1 peeled clove garlic 1 tsp ground cumin 1 tsp ground coriander 400g can chickpeas 2 tbsp sesame seeds 2 tbsp extra virgin olive oil 1 tbsp Co-op pesto on top;

Method

1. Peel the parsnips and cut into chunks 2. Put in a roasting dish with the olive oil, garlic, cumin and coriander 3. Roast for 20 mins at 190°C/fan 170°C/Gas 5 4. Add the can of chickpeas, drained and rinsed, and the sesame seeds 5. Roast for another 15 mins until the parsnips are tender and golden 6. Blend with the extra virgin olive oil and enough hot water to make the right consistency 7. Put in a bowl and dollop the pesto on top 8. Sprinkle over more sesame seeds and a little more extra virgin olive oil 9. Serve with pitta bread, cut into strips