SAVOURY VEGETABLE AND CHICKPEA CRUMBLE

Garlic

Today is one of those day when you realize right from the start that a) you should be sleeping all day long and if that is not possible b) you should keep out of the way of people and absolutely not start thinking about whether you are worth anything. What is it that triggers off these kind of days I wonder, strange dreams and subconscious goings on during the night? Or just bad luck? Whatever it is, I am already fed up and when I have finished this post, I will put on some nice loud music and then sing/scream along, it usually gives a certain relief and most of all, it makes me forget about myself.

Savoury Vegetable and Chickpea Crumble

But before I do, I want to share a recipe of a savoury vegetable crumble that I made and that had a certain success with some of the more daring family members (obviously those that I don’t have to deceive). Crumbles are such nice little dishes, easy and forgiving to make and a perfect solution when you want to serve a more substantial vegetable dish but don’t have the time or energy to make a pie. The good thing is that you can use whatever vegetables you have at home and improvise with herbs and spices too and as to the crumble itself, there is plenty of room for improvisation! The addition of chickpeas or beans makes it more substantial and nutritious.

Savoury Vegetable and Chickpea Crumble

SAVOURY VEGETABLE AND CHICKPEA CRUMBLE
3-4 servings

crumble:
250 ml/ 1 cup flour, I used farro/emmer flour but use whatever takes your fancy
100 g/3,5 oz butter
1-2 tblsp of chopped nuts and/or sesame seeds
2-3 tbslp parmesan, freshly grated
salt

filling:
1 small eggplant, diced
2 zucchini, sliced
1 onion, sliced
2-3 ripe tomatoes, chopped
200 ml/0, 85 cup cooked chickpeas
garlic, finely chopped
1 pinch cumin
chili pepper, optional

- Heat up olive oil, chili pepper, cumin and garlic in a pan, add all the chickpeas and the vegetables except the tomatoes, salt them and go on frying on medium heat until they begin so get golden, then add the tomatoes and cook until they have soften.
- Put the dry ingredients in a bowl and add the butter cut into pieces. Start mixing flour and butter by ‘crumbling’ it with your fingers (I really don’t know a good term for this so please help me out!) or by using a fork. Or you can do it in a food processor.
evenly over the vegetables- Grease an oven-proof form and put the vegetables in it. Spread out the crumble topping.
- Bake in a pre-heated oven (200°C/390°F) for 15-20 minutes or until it is golden.

Savoury Vegetable and Chickpea Crumble

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