Chickpea Crumble Recipes

CHICKPEA CRUMBLE

Chickpea Crumble image

The only real bit of work in this is making the crumble, but the crumble topping is worth it.

Provided by CooksInfo

Time 1h20m

Number Of Ingredients 16

Ingredients

1 tablespoon Oil
1 Onion (chopped)
2 cloves Garlic (chopped)
2 Carrots (chopped)
1 cup Canned Tomatoes
1/2 cup Corn Kernels (frozen)
1/3 cup Red Lentils
1 can Chickpeas
1 cup Vegetable Stock
Salt
Ground Pepper
2 oz Cashew Nuts
2 oz Pecans
1 cup Flour
4 tablespoons Butter
1/3 cup Cheddar Cheese (grated)

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

Chickpea Crumble image

A delicious, nutritious main meal with fantastic flavours and textures. Recipe is adapted from the Optimum Nutrition cookbook.

Provided by the_allergic_chef

Categories One Dish Meal

Time 42m

Yield 1 crumble, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, peeled and chopped
1 stick celery, chopped (optional)
1/2 small red pepper, sliced finely
2 carrots, peeled and chopped
1 teaspoon peanut oil
2 tablespoons water
200 g canned tomatoes
175 g canned chick-peas, drained
1/2 teaspoon ground cumin
100 g brown rice flour
25 g oats
2 tablespoons pumpkin seeds
3 tablespoons cold-pressed seed oil

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.

Nutrition Facts : Calories 472.7, Fat 9.9, SaturatedFat 1.7, Sodium 440.7, Carbohydrate 84.5, Fiber 11.6, Sugar 9, Protein 14.3

TOMATO TART WITH CHICKPEA CRUMBLE

Tomato Tart with Chickpea Crumble image

A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's easy to double the recipe and make two tarts for a larger group.

Provided by Katherine Sacks

Categories No Meat, No Problem Dinner Vegetarian Summer Tomato Chickpea Pistachio Tart Parmesan Cheese

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 (7 1/2-ounce) prepared pie crust or homemade pie dough, defrosted
All-purpose flour (for surface)
1/2 cup cooked chickpeas, drained, rinsed, patted dry
2 tablespoons raw pistachios, coarsely chopped
1 tablespoon extra-virgin olive oil
1 small garlic clove, coarsely chopped
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 3/4 ounces grated Parmesan (about 1/2 cup), divided
1 3/4 ounces grated Gruyère (about 1/3 cup), divided
1/4 cup thinly sliced sweet onion, such as Vidalia
2 cups multicolored cherry tomatoes, halved
1 large egg, beaten to blend
1/4 cup basil leaves, coarsely chopped

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.

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