As I cooked a large batch of chickpeas yesterday to make chickpea recipes, here is the next one, following the hotpot yesterday. I have frozen the rest to make falafels and some other chickpea recipe at a later date.
2 large potatoes (about 230g)
1/2 large or 1 small onion
1 tbsp rapeseed oil
1 can chopped tomatoes
1/2 tsp cumin
1tsp garam masala
1/2 tsp mixed herbs
1 can chickpeas (I cooked mine from dried, but filled up the tomato tin to about 80% full)
1/2 can baked beans (you could add a full can i'm sure, its just I had half a can open!)
50g vitalite or pure margarine
75g plain white or wholemeal flour
25g ground almonds
1 tbsp sunflower seeds
Scrub and dice the potatoes and peel and dice the onion. Fry to onion and potatoes in the rapeseed oil for a couple of minutes. Stir in the canned tomatoes, spices and mixed herbs. Simmer for about 20 minutes until the potatoes are soft.
Meanwhile make the crumble topping. Rub the margarine into the flour and oats and stir in the ground almonds and sunflower seeds.
When the potatoes are cooked, add the chickpeas and baked beans into the tomato mixture. Season with black pepper.
Put into a ovenproof dish and top with the crumble.
Bake at 190C/375F/Gas 5 for about 40-50 minutes
Update: this was even better the next day warmed up!