
Chickpea bake with oat and almond crumble
https://www.coop.co.uk/recipes/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.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 75g
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Ingredients
- 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
Method
- Heat the olive oil in a large frying pan
- Add the onion and sweet potato, then cook for 5 mins
- Stir in the garlic and rosemary, and cook for a further 2 mins
- Add the tomatoes, vegetable stock and seasoning, then bring to a simmer
- Cover the pan and cook for a further 20 mins or until the sweet potatoes are tender. Preheat the grill to high
- Remove the lid from the pan, add the chickpeas and simmer for a further 5 mins
- Stir through the spinach until wilted. Tip the mixture into a dish, about 30cm x 20cm
- In a bowl, combine the chopped almonds with the oats
- Add the spread and rub it in using your fingers
- Sprinkle the mixture over the dish, then pop it under the grill for 2-3 mins, until the topping is golden and crisp
- Leave to stand for 5 mins before serving