Monday, 5 July 2010

Chickpea crumble

This is a great recipe for vegetarians or your vegetarian day. I have tweaked the original that I got from Patrick Holford's optimum nutrition cook book. You are not going to get a huge amount of protein since it's vegetable based. However, the combination of nuts and chickpeas provide you with a complete amino acid so your body can use it. It is also pretty tasty.


1 small onion
1 stick of celery
2 carrots
A tin of peeled tomatoes
1 teaspoon of virgin olive oil
a little vegetable stock
A can of chickpeas
A pinch of ground cumin
3 cloves of garlic (or to taste)


150g oatflakes
100g wholemeal flour
3-5 teaspoons of pumpkin seeds
3 tablespoons clod-pressed seed oil

Set the oven to 190 degrees/gas mark 5. Steam fry the onion, garlic, celery and carrots and olive oil with a little stock water for about 5 minutes until the veg starts to soften. Add tomatoes, chickpeas and cumin and bring to the boil. Cover and simmer for 10-15 minutes.

Meanwhile mix the crumble ingredients in a bowl with the seed oil until the mixture resembles breadcrumbs.

Pour the chickpea mixture into an ovenproof dish about 15 cm in diameter and sprinkle the crumble over the top. Place in the oven and bake for about 30 minutes.

I like to do a big green salad with avocado and tomato. There is no need for bread, potato's or other starchy carbs. This recipe is all about the ingredients. If possible, get your veg and tomatoes from a greengrocer, it will taste much nicer.

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