This post was first published in June 2013 and updated and republished in June 2021
Chickpeas are incredibly nutritious, packed full of protein and complex carbohydrates. They have been grown for 1000’s of years and in 2019, the world grew 19 million tonnes of them.
Chickpeas are used in hummus and falafel and to make gram flour, all hugely popular items
I enjoy all three and particularly love chickpeas when paired with tomatoes.
This delicious savoury chickpea crumble, with a tomato based bottom layer, is dinner for the first day in the Week One Meal Plan, and only 52p, including sides, bargainlicious
How to make savoury chickpea crumble
Quarter onions to roast and serve as a side.
Mix together flour, oats, vegetable oil and salted peanuts for the topping.
Saute an onion and a chopped, unpeeled potato until soft.
Add tinned tomatoes and cooked chickpeas. Season and put in an ovenproof dish.
Pile on the topping and bake for 30-45 minutes until golden brown
- If you have a little cheese available, stir 15g into the crumble topping before cooking.
- A tblsp or 2 of sesame seeds are good. Or sunflower or pumpkin seeds
- Use butter beans, red kidney beans or haricot beans instead of teh chickpeas
- Add some curry spices or pastes
- Add some harrissa or baharat spice powder
This crumble is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains all 3 meals a day, plus snacks , all recipes and a shopping list
If you have chickpeas to use up, how about this delicious bake
or this unusual curry made from tinned mango, coconut and chickpeas. Yum!
- 40 g self raising flour
- 20 g oats
- 25 g salted peanuts
- 50 ml vegetable oil
- 50 g onion chopped
- 110 g potatoes scrubbed and chopped (no need to peel)
- ½ tin tomatoes
- 200 g chick peas 1 tin, drained. Or 100g soaked overnight and cooked until soft, or pressure cooked from dry for 45 minutes
- 400 g onion chopped
- 160 g peas
- Drain a tin. Or soak 100g dried chickpeas overnight and cook until soft, or pressure cook from dry for 45 minutes
- Peel and chop the onion. Chop the potato, no need to peel
- Sauté the onion and potatoes in a little of the oil until soft.
- Stir in the tomatoes.
- Simmer gently with lid on for 15 minutes until potatoes are soft.Click here to start a 15 minute timer
- Stir the chickpeas into the tomato sauce and season with black pepper and
salt to taste. Ensure the mixture is veering towards sloppy, otherwise
the cooked crumble will be a little dry.
- Put the tomato mixture into a greased ovenproof dish and top with the crumble.
- To make the crumble topping – add the oil not used to saute the onion to the flour and oats and stir in the peanuts.
- Chop the onions, still with the peel on, into large chunks. Put in a
small roasting pan and toss with a little oil, salt and pepper.