Recipe

Harvest Veg & Chickpea Crumble

Name: Harvest Veg & Chickpea Crumble
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 4
Ingredients: ["2 tsp olive oil ","1 large onion, diced ","2 garlic cloves, crushed ","2 carrots, diced ","1 small parsnip, diced ","300g butternut squash, diced ","250g mushrooms, sliced ","1 tbsp tomato purée","1 tsp smoked paprika ","1 tsp dried thyme ","½ tsp ground black pepper ","400g tin chopped tomatoes ","400g tin chickpeas, drained ","200ml reduced-salt vegetable stock ","2 large handfuls spinach "]

Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

4 servings

Fibre source, Low salt, Low saturated fat, Low sugar

Pescetarian, Vegetarian

Packed with colourful seasonal vegetables and plant protein-rich chickpeas, this hearty crumble is the ultimate autumn comfort food. A crisp oat, seed and cheese topping adds plenty of crunch and paired with the rich tomato filling it creates the perfect flavour. It's a deliciously cosy, budget-friendly meal that's naturally high in fibre and comes in at less than £2 per portion.

Method

Heat the olive oil in a large pan and soften the onion, garlic, carrots and parsnip for 5 minutes.
Add the squash and mushrooms and cook for another 5 minutes until lightly browned.
Stir in the tomato purée, paprika, thyme, black pepper, chopped tomatoes, stock and chickpeas. Simmer for 15 minutes until thickened.
Stir through the spinach until wilted and transfer to a baking dish.
Mix all crumble ingredients together until the mixture resembles coarse crumbs. Scatter evenly over the vegetables.
Bake at 180°C for 25–30 minutes until golden and crisp.