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Chickpea bake with oat and almond crumble

Chickpea bake with oat and almond crumble


Crumbles aren’t just for pudding! Sweet potato and chickpeas are cooked in a rich tomato sauce, topped with a crumble made with oats and chopped almonds.

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2911kj 696kcal
  • Fat
    High 47%
  • Saturates
    Low 26%
  • Sugar
    Low 21%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 75g


  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped 675g sweet potatoes (peeled weight), cut into bite-sized chunks
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs, leaves finely chopped
  • 400g can Co-op Italian chopped tomatoes
  • 300ml vegetable stock, made with ½ cube
  • 2 x 400g cans Co-op chickpeas, drained and rinsed
  • 125g bag Co-op British baby spinach
  • 100g Co-op whole almonds, roughly chopped
  • 75g Co-op porridge oats
  • 65g dairy free spread


  1. Heat the olive oil in a large frying pan
  2. Add the onion and sweet potato, then cook for 5 mins
  3. Stir in the garlic and rosemary, and cook for a further 2 mins
  4. Add the tomatoes, vegetable stock and seasoning, then bring to a simmer
  5. Cover the pan and cook for a further 20 mins or until the sweet potatoes are tender. Preheat the grill to high
  6. Remove the lid from the pan, add the chickpeas and simmer for a further 5 mins
  7. Stir through the spinach until wilted. Tip the mixture into a dish, about 30cm x 20cm
  8. In a bowl, combine the chopped almonds with the oats
  9. Add the spread and rub it in using your fingers
  10. Sprinkle the mixture over the dish, then pop it under the grill for 2-3 mins, until the topping is golden and crisp
  11. Leave to stand for 5 mins before serving

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