Creamy root vegetable and chickpea crumble

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Wrap the beetroot in foil and roast for 30-40 minutes until tender. Cool a little, then peel (wearing gloves) and cut into chunks.
2. Meanwhile, parboil the parsnips in boiling salted water for 3 minutes, then drain. Make the crumble topping by rubbing the flour and butter together until the mixture resembles chunky breadcrumbs. Stir in the hazelnuts and season well. Set the topping aside.
3. Melt the butter in a frying pan, then gently cook the shallots for 2 minutes until tender and translucent. Add the parsnips and cook over a low heat for 5-10 minutes, then add the fresh ginger, ground ginger, cream and stock and cook for a further 5 minutes until thickened slightly.
4. Add the chickpeas to the pan, season well and remove from the heat. Stir through the cooked pieces of beetroot and the parsley. Spoon into 2 x 250ml oval ovenproof gratin dishes and top with the crumble.
5. Bake in the oven for 20-25 minutes until golden brown and piping hot. Serve with Christmas sides.