Chickpea Crumble Recipes

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.

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.