Chickpea Crumble

• onion↗1

  peeled and chopped

• celery↗1

  stick, chopped (optional)

• red pepper↗1⁄2

  small, sliced finely

• carrots↗2

  peeled and chopped

• peanut oil1 teaspoon
• water↗2 tablespoons
• canned tomatoes200 g
• canned chick-peas↗175 g

  drained

• ground cumin↗1⁄2 teaspoon
• brown rice flour↗100 g
• oats↗25 g
• pumpkin seeds↗2 tablespoons
• cold-pressed seed oil↗3 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 190 degrees celcius (375 degrees F).

2. 2

   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.

3. 3

   In a bowl, combine brown rice flour, oatflakes and pumpkin seeds and rub in seed oil until the mixture resembles breadcrumbs.

4. 4

   Put the chickpea mix into an oven proof dish and top with a thin layer of crumble.

5. 5

   Bake for 30 minutes until topping is golden, then serve.