Chickpea Crumble

3.5 from 2 votes

dinner for the first day in the Week One meal plan, and only 46p, including sides, bargainlicious – I love chickpeas me

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Course: Dinner, Lunch, Main Course

Cuisine: English

Keyword: budget meals, cheap family recipes, vegan, vegetarian

Diet: Dairy Free, Vegan, Vegetarian

Other: Freezes Well

Servings:

Calories: 749kcal

Author: Thrifty Lesley

Cost: 52p

50 g onion chopped, 59p/kg, 3p
110 g potatoes scrubbed and chopped (no need to peel) £1.25/2.5kg, 6p
½ tin tomatoes 28p a tin, 14p
200 g chick peas 1 tin, drained, 33p. Or 100g soaked overnight and cooked until soft, or pressure cooked from dry for 45 minutes

To make the crumble topping – add the oil not used to saute the onion to the flour and oats and stir in the peanuts.

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.

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.

Bake the crumble and onions at 190C/375F/Gas 5 for about 30 minutes
Click here to start a 30 minute timer
Cook the peas and serve everything together.

Variations

Priced at Lidl using mySupermarket September 2019

If you have a little cheese available, stir 15g into the crumble topping before cooking

This crumble is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks , all recipes and a shopping list