Go Back
–+ servings
close up of chickpea crumble, on a plate, with sides
Print Recipe Add to Collection
5 from 2 votes

Chickpea Crumble

A vegan savoury crumble
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Lunch, Main Course
Cuisine: English
Diet: Dairy Free, Vegan, Vegetarian
Other: Freezes Well
Servings: 2
Calories: 749kcal
Author: Thrifty Lesley
Cost: 52p

Equipment

Ingredients

Topping

  • 40 g self raising flour
  • 20 g oats
  • 25 g salted peanuts
  • 50 ml vegetable oil

Base

  • 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

Served with

  • 400 g onion chopped
  • 160 g peas
Metric - US Customary

Instructions

Chickpea base

  • 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
    chickpea crumble - chopped veg
  • Sauté the onion and potatoes in a little of the oil until soft. 
    chickpea crumble - potatoes and onions in saucepan
  • Stir in the tomatoes. 
    chickpea crumble - saucepan with toms added
  • 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.
    chickpea crumble - saucepan with chickpeas added
  • Put the tomato mixture into a greased ovenproof dish and top with the crumble.
    chickpea crumble - dish with base mix

Crumble Topping

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

Sides

  • 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.

Cooking them both

  • Bake the crumble and onions at 190C/375F/Gas 5 for about 30 minutes
    Click here to start a 30 minute timer
    chickpea crumble - all cooked
  • Cook the peas and serve everything together.
    close up of chickpea crumble, on a plate, with sides

Notes

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
 
 

Nutrition

Calories: 749kcal | Carbohydrates: 90g | Protein: 24g | Fat: 35g | Saturated Fat: 22g | Sodium: 81mg | Potassium: 1195mg | Fiber: 19g | Sugar: 19g | Vitamin A: 639IU | Vitamin C: 56mg | Calcium: 155mg | Iron: 7mg