Monday, 21 December 2015
Garlic, Cheese, Roasted Vegetable & Chickpea Crumble - Bakemas Day 21
I was already a little obsessed with putting every fruit and all the flavours in a crumble topping, now that I’ve made my first savoury crumble I might just have to put everything in a crumble, and I mean everything! Parsnips in a crumble? Roasted parsnips with cheese and garlic in a crumble add in carrots and did I mention roasted garlic? Seriously it’s like all my dreams coming true.
I love roasted vegetables, I would eat a plate straight out the oven and this crumble was me wanting roasted vegetables with crumble on top and cheese, who wouldn’t add cheese if they could. I didn’t want this to be remotely like a casserole because I am not a fan; I think I’ll have to tackle those in the New Year because I mostly remember them being overcooked and full of beef and I’m sure there must be light at the end of the beef stock soaked tunnel. What I’m trying to say is if you’re looking for a recipe for a saucy gravy filled vegetable crumble you’re looking in the wrong place but whatever you’re looking for make this because you won’t regret it. This is a perfect vegetarian main for Christmas or any day in the colder months, as I’m sure my family will find out next year, or as a vegetable side to your turkey, ham or whatever it is you like to eat on Christmas day. 1 large parsnip
6 cloves of garlic
½ can chickpeas (200g)
1 oz/2 tbsp butter
2 oz plain/½ cup flour
1 ½ oz/½ cup cheese, grated
Salt, pepper & dried parsley
Pre-heat the oven to 200C/400F/gas 6
Cut the parsnip, carrots and onion into medium sized pieces and place on a baking tray with the garlic cloves. Drizzle over a little oil and place in the oven for 25-30 minutes until soft and just starting to crisp up.
While the vegetables are cooking place the chickpeas in a saucepan and cover with vegetable stock. Bring to the boil and simmer for about 5 minutes. Also make the crumble by rubbing the butter and flour together with your fingertips to make a breadcrumb like consistency, add in the cheese, salt, pepper and parsley and set aside.
Once the chickpeas have finished cooking drain but keep the stock to one side. Mix the chickpeas and vegetables (you'll need to scrape the garlic out the skin) together with a few tablespoons of the stock to keep the vegetables moist and add to an oven safe dish. Top with the crumble and place in the oven for 20-30 minutes.
Serve as a main or side.