Chickpea Crumble Food

CHICKPEA CRUMBLE

Steps:

• Grate the cheese, chop the onion, garlic and the veg.
• In a frying pan, heat the oil, and cook the onion and garlic until soft but not brown.
• Add the carrots, tomatoes, corn; stir and cook for 5 minutes. Stir in the lentils and chickpeas, and add the stock. Simmer for 15 minutes.
• Start heating oven to 200 C / 400 F / Gas Mark 6.
• Meanwhile, grind the nuts and the flour in a good processor until you have a mealy flour with no big nut chunks in it. Add the butter, and mix again to make a coarse mixture.
• Pour the chickpea and veg mixture into a baking dish. Distribute the crumble mixture over top. Sprinkle the cheddar cheese on top, pop it into the oven, and cook until golden and heated through, about 25 minutes.

CHICKPEA CRUMBLE

Steps:

• Preheat oven to 190 degrees celcius (375 degrees F).
• Steam fry the onion, celery, carrots and pepper in the groundnut oil and water for about 5 minutes. Add tomatoes, chickpeas and cumin and bring to the boil.
• In a bowl, combine brown rice flour, oatflakes and pumpkin seeds and rub in seed oil until the mixture resembles breadcrumbs.
• Put the chickpea mix into an oven proof dish and top with a thin layer of crumble.
• Bake for 30 minutes until topping is golden, then serve.

TOMATO TART WITH CHICKPEA CRUMBLE

Steps:

• Preheat oven to 450°F. Roll out dough on a lightly floured surface to a 10 1/2" round. Transfer to a parchment-lined baking sheet and chill until ready to use.
• Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
• Sprinkle half of cheese over top of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea crumble over cheese. Top with onion, then tomatoes. Top with remaining cheese and chickpea crumble. Fold edges of dough over filling, tucking and overlapping slightly as needed. Using a pastry brush, brush edges of crust with egg wash.
• Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16-18 minutes.
• Top tart with basil and cut into wedges.

CHICKEN AND VEGETABLE CRUMBLE

Steps:

• Melt the butter in a saucepan, stir in the flour and mix to a smooth paste. Cook for 1-2 minutes stirring continuously, then slowly blend in the milk.
• Bring gently to the boil, stirring continuously until the sauce thickens.
• Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)
• To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.
• Put the chicken and vegetable mixture in an oven proof dish. Top with the crumble mixture and bake at 180c / 350f / gas mark 4, for 35-40 mins until brown.
• For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.
• Good with sprouts and roast potatoes

CHICKPEA CAKES

Steps:

• Crumble baked potato; discard skin.
• Saute' onion and spices with 2 T olive oil.
• Combine with the potato and gradually add chickpea flour.
• Adjust seasoning as necessary.
• Form into patties and saute with a little olive oil.