Chickpea Crumble
Ingredients
- 1 onion, peeled and chopped ⓘ
- 1 stick celery, chopped (optional) ⓘ
- 1/2 small red pepper, sliced finely ⓘ
- 2 carrots, peeled and chopped
- 1 teaspoon peanut oil ⓘ
- 2 tablespoons water ⓘ
- 200 g canned tomatoes ⓘ
- 175 g canned chick-peas, drained ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 100 g brown rice flour ⓘ
- 25 g oats
- 2 tablespoons pumpkin seeds ⓘ
- 3 tablespoons cold-pressed seed oil ⓘ
Instructions
- Preheat oven to 190 degrees celcius (375 degrees F).
- Steam fry the onion, celery, carrots and pepper in the groundnut oil and water for about 5 minutes. Add tomatoes, chickpeas and cumin and bring to the boil.
- In a bowl, combine brown rice flour, oatflakes and pumpkin seeds and rub in seed oil until the mixture resembles breadcrumbs.
- Put the chickpea mix into an oven proof dish and top with a thin layer of crumble.
- Bake for 30 minutes until topping is golden, then serve.
Nutrition & Diet Analysis (per serving)
800
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).