Chickpea Crumble

Name: 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

13 ingredients

5 steps

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

Directions

1

Preheat oven to 190 degrees celcius (375 degrees F).
2

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.
3

In a bowl, combine brown rice flour, oatflakes and pumpkin seeds and rub in seed oil until the mixture resembles breadcrumbs.
4

Put the chickpea mix into an oven proof dish and top with a thin layer of crumble.
5

Bake for 30 minutes until topping is golden, then serve.