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Monday, 4 December 2017

Beetroot & Broccoli Chickpea Crumble - Bakemas Day 4



Its Monday morning, December 4th and it seems I’m all ready for testing Christmas dinner recipes which is what we’re doing here today. I mean this doesn’t have to be a Christmas dinner recipe it can be an any night of the week dinner but I figured I’d get a head start so I have a couple of options.

On the first ever bakemas in 2015 I made a root vegetable crumble, since then it’s become my go to main for roast dinners. As much as I love that crumble I really want a main meal that screams Christmas and I’ve not really had that since I stopped eating meat, obviously I still eat stuffing etc. but it’s not quite the same. I’ve been concocting some new ideas for Christmas dinner this year and I have a couple that I’m currently testing but I figured my crumble could do with a little makeover and a lot of broccoli and beets.

You will need
2 medium beetroot
1 large onion
6 cloves of garlic
½ head of broccoli
1 can chickpeas
vegetable stock
1½ oz/3 tbsp margarine/butter
1½ oz/⅓ cup flour
1½ oz/⅓ cup oats
1 ½ oz/½ cup cheese/vegan cheese, grated (optional)
Salt, pepper & dried parsley

Pre-heat the oven to 200C/400F/gas 6
Cut the beets 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 beets and onion are cooking steam the broccoli for 5 minutes or until the broccoli is soft but still firm.
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 margarine, flour and oats together with your fingertips to make a breadcrumb like consistency, add in the cheese (optional), 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.

Note: if you don’t want everything to look pink mix everything together apart from the beets and add in the beetroot as you spoon it in to the dish.

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