Chickpea Crumble revisited

Chickpea Crumble made with instant oats instead of rolled oats. Weezl asked if I'd mind trying this version for the vegan 80p a day planner. This would not only bring the price down a little more, but add in extra calcium too.
Serves 4

1tbsp rapeseed oil
1 small onion (approx 100g), chopped
225g potatoes, scrubbed and sliced
400g tin tomatoes (I rinsed out the can with about 2cm of water)
425g tin chickpeas
black pepper
1 tsp garam masala
half a tsp mustard

75g plain white flour
25g instant oats cereal
40g rapeseed oil
25g salted peanuts

Saute the onion, and potatoes for 2 minutes. Stir in the tomatoes. Add the garam masala and mustard. Simmer gently with lid on for 20 minutes until potatoes are soft.

Crumble – Break up peanuts a little (put in bag and roll over rolling pin to break up). Mix oil into flour and instant oats and 2 tbsp water and stir until all the oats is dissolved. Stir in the peanuts, breaking them up a little with the back of a spoon. Stir the chickpeas into the tomato sauce, season with black pepper to taste. Put into a ovenproof dish and top with the crumble. Bake at 190C/375F/Gas 5 for about 40-45 minutes.

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