Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Chop the parsnips into 2cm chunks. Finely slice the fennel. Place the parsnips onto a baking tray, drizzle with olive oil and season with salt and pepper. Once hot, roast until golden, 20-25 mins.
Step 3.
Place a saucepan on medium-high heat with a drizzle of olive oil. Once hot, add the fennel, place a lid on and cook, stirring occasionally until softened and starting to colour, 15-20 mins.
Step 4.
Meanwhile, blend the roasted peppers and their water until smooth. Trim, peel and thinly slice the shallots and garlic.
Step 5.
Add the shallot to the fennel, and cook until softened, 4-5 mins. Then, stir the garlic and both paprikas until fragrant. Add the blended peppers, tinned tomatoes, chickpeas (with their liquid) and water, making sure to press down onto the tomatoes to break them down. Bring to the boil, then reduce to medium, and let simmer for 20-25 mins.
Step 6.
Once the veg has roasted, tip into the sauce. Taste and season the stew with salt and pepper. Add a splash of water if you’d like to thin the stew out.
