Sweet celeriac or parsnip chilli with boiled or oven-roasted chickpeas

Varied vegan menus are a treat for the stomach and intestines and a feast for the eyes.

Consumers are spoilt for choice with the wide range of vegetables in early summer. There are almost no limits to the vegetable variations for a vegetable chilli.

Sweet celeriac or parsnip chilli

Let's get straight to the point. Celery can have a slightly sour taste in the chilli sauce. Parsnips have a more intense flavour and are more suitable for this dish.

Ingredients for two people

  • One or two spring onions
  • One large celeriac or four medium-sized parsnips
  • One piece of ginger
  • One pack of bean sprouts
  • A portion of the rocket
  • 250 grams chickpeas
  • A bunch of fresh or dried parsley
  • A bunch of chives, fresh or dried
  • A few leaves of coriander, fresh or dried, to taste
  • A tablespoon of fresh or dried oregano
  • One bay leaf
  • Two to three heaped tablespoons of ground paprika Example: McCormick Paprika intense
  • A level spoonful of ground turmeric or, if necessary, fresh root pieces
  • One to two tablespoons of sweet chilli sauce
  • One tablespoon of Sriracha sauce
  • Two tablespoons of soya sauce
  • Half to three-quarters of a litre of Thai Kitchen light coconut milk


Peel and wash the vegetables. Dry on a cloth. Finely slice the spring onions and ginger. Add three to four tablespoons of walnut or extra virgin olive oil and one decilitre of whisky to the pan. Sauté the spring onions and ginger briefly. Add the coconut milk. Stir in all the herbs, bay leaf, paprika, and, if necessary, a teaspoon of chilli flakes, sweet chilli sauce, Sriracha sauce, and soy sauce. Add the celery cut into large cubes or strips. Bring to the boil briefly. Simmer the bean sprouts. Add the rocket and simmer the vegetables in the chilli sauce until al dente. Season to taste.

Other vegetables such as sliced carrots, chilli peppers, and courgettes can also be added.

Place the roasted or cooked chickpeas (see recipe at stirnrunzler.ch) in a soup bowl. Serve with celeriac or parsnip chilli. Garnish with rocket, olives, and date tomatoes.

The chilli can be covered and kept in the fridge for two days without problems.

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