Chickpea and parsnip purée
Chickpeas have fallen off the recipe radar recently, so now is the time to bring them back to the fore in the pantry. For this purée, I just soaked chickpeas in two 750 ml jars for a few hours. I used half for the chickpea with cucumber and sweet potato and reserved the rest for sprouting, to be used in this recipe.
Ingredients
1.4 litres stock (here duck stock)
700g sprouted chickpeas
Two large parsnips
Doesn’t sound like much, does it? But that’s the beauty of a rotation diet, the flexibility to keep things simple on days when you don’t want to overload the bowl with too many ingredients. Sprouted chickpeas, two large parsnips and a generous amount of stock make a versatile, fibre-rich topping that can be served alongside almost anything.
The chickpeas provide plant protein, complex carbohydrate, folate, iron and magnesium, together with fibre and resistant starch. Sprouting also changes their nutritional profile, increasing certain vitamins and bioactive compounds and reducing some of the compounds that can interfere with nutrient access. Parsnips add a little natural sweetness, potassium and more fibre, including fermentable fibres that provide food for the gut microbiota. Together, they make a useful fibre-rich base, supporting regular bowel movements and the production of short-chain fatty acids. The stock brings flavour and moisture, and in this case, a little duck goodness too.
This mixture works with meat, fish and vegetables without dominating the bowl. There are no particular pairing restrictions to worry about, making it an easy building block to reach for. Just bear in mind that chickpeas already bring plenty of fibre when adding other fibre-heavy ingredients.
*****
Method:
Soak and sprout the chickpeas (see soaking chickpeas). If you don’t have time to sprout, soaking is an acceptable alternative.
Pour the broth into the slow cooker. Scrub and slice parsnip and add to the broth.
Add sprouted chickpeas and cook in the slow cooker for 4 hours or until very soft.
(The vegetables also release both water- and fat-soluble vitamins into a fatty broth, such as the one shown here.)
Allow everything to cool gradually, still in the slow cooker. Then strain the chickpeas and parsnip and place in blender. Add broth to achieve a puree with the desired consistency.
Allow assistants to taste.
TIP: A ladleful of still tepid broth over dinner is always highly appreciated!
*****
IN THE BOWL
Slow cooked duck, slow cooked goose, Basmati rice, ground flax seeds, cottage cheese, chickpea and parsnip purée
Important Considerations:
- Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
- If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
- Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
- Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
- I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
- Check nutrient levels and recommendations for your dog’s weight, age and activity. For example, this nutritional guideline produced by FEDIAF.
- I am not a professional canine nutritionist, but supporting research is cited.
- The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!