Posted by: weezl74 | July 26, 2011

chick pea crumble recipe

Chickpea Crumble

Serves 4 – ample portions

1tbslp oil
100g onion, chopped
225g potatoes, scrubbed and sliced
400g tin tomatoes
425g tin chickpeas or equivalent dried ones, soaked and cooked
black pepper
1 tsp garam masala
half a tsp mustard, any type

75g plain white flour

25g rolled oats
50g spread/butter/veg oil
25g grated cheese
25g salted peanuts

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

Crumble – rub fat into flour and oats and stir in the grated cheese and peanuts.
Stir the chickpeas into the tomato sauce, season with black pepper and salt to taste. The mixture needs to be quite wet, like a very thick soup, so add a little water if necessary. Put into a greased ovenproof dish and top with the crumble.

Bake at 190C/375F/Gas 5 for about 30 minutes

delicious with green veg and mash



  1. mmm this sounds so very good. I’ve also been making various toppings for vegie casseroles such as mashed root vegs, cheesy scone toppings, dumplings, even the moussaka topping of plain yogurt with a beaten eggs can be used anywhere.

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