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.
Cooking them both
Bake the crumble and onions at 190C/375F/Gas 5 for about 30 minutesClick here to start a 30 minute timer
Cook the peas and serve everything together.
Priced at Lidl using mySupermarket September 2019If you have a little cheese available, stir 15g into the crumble topping before cookingThis 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