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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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yummy, hearty autumn-time food! (and healthy too!) Ingredients:
1 tablespoon vegetable oil |
1 medium onion, finely chopped |
1 teaspoon garlic, puree |
400 g chopped tomatoes |
1 large carrot, sliced |
1 large courgette, sliced |
100 g mushrooms |
140 ml vegetable stock |
salt and pepper |
200 g chickpeas |
175 g cauliflower |
75 g margarine |
175 g whole wheat flour |
100 g cheddar cheese, grated |
Directions:
1. pre-heat oven: gas mark 6/400F/200°C.
2. Heat the oil in a medium sized saucepan.
3. Add the onion and garlic and fry until tender.
4. Stir in the tomatoes, carrots, courgette, and mushrooms, along with the stock and seasoning.
5. reduce the heat, cover and simmer for 10 minutes.
6. Add the chickpeas and cauliflower and cook for a further 5-10 minutes.
7. Transfer to a 1.5 litre (3pint) ovenproof dish.
8. Crumble topping:.
9. Rub the margarine into the flour, stir in the cheese (and 25g salted peanuts if you'd like!).
10. Sprinkle over the vegetables, levelling the surface.
11. Bake for approximately 30 mins or until the surface is golden.
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