I give it 5 stars because nobody else seems to be daring to do a chickpeas and parsnips curry, when it seems like such a natural to me! Very tasty. If you're using canned chickpeas, you need to triple the amount. 900 g of parsnips is about 4 1/2 cups, or 2 lbs. 250 g of tomato is approximately one big tomato. You might want to cut back on the garlic. And be careful which chiles you use; in Southern California there are mild and hot versions of the same chile! Unfortunately, I only had half the requisite cumin on hand. Looking forwards to making this again, "full cumin strength!"
This was an excellent curry recipe! I made it for DH and a friend that I had over for dinner. It was very flavorful and not difficult to make. My parsnips could have been a little softer, otherwise no complaints. We served with garlic bread from Trader Joe's. Thanks for a lovely dinner.