Vegetable Crumble

Name: Vegetable Crumble
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 1 teaspoon garlic, puree; 400 g chopped tomatoes; 1 large carrot, sliced; 1 large courgette, sliced; 100 g mushrooms; 140 ml vegetable stock; salt and pepper; 200 g chickpeas; 175 g cauliflower; 75 g margarine; 175 g whole wheat flour; 100 g cheddar cheese, grated

14 ingredients

12 steps

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon garlic, puree
400 g chopped tomatoes
1 large carrot, sliced
1 large courgette, sliced
100 g mushrooms
140 ml vegetable stock
salt and pepper
200 g chickpeas
175 g cauliflower
75 g margarine
175 g whole wheat flour
100 g cheddar cheese, grated

Directions

1

pre-heat oven: gas mark 6/400F/200C.
2

Heat the oil in a medium sized saucepan.
3

Add the onion and garlic and fry until tender.
4

Stir in the tomatoes, carrots, courgette, and mushrooms, along with the stock and seasoning.
5

reduce the heat, cover and simmer for 10 minutes.
6

Add the chickpeas and cauliflower and cook for a further 5-10 minutes.
7

Transfer to a 1.5 litre (3pint) ovenproof dish.
8

Crumble topping:.
9

Rub the margarine into the flour, stir in the cheese (and 25g salted peanuts if you'd like!
10

).
11

Sprinkle over the vegetables, levelling the surface.
12

Bake for approximately 30 mins or until the surface is golden.