Title: Chickpea And Cauliflower Crumble
Categories: Casseroles
Yield: 4 Servings
MMMMM--------------------------CRUMBLE-------------------------------
2 1/2 c Whole wheat flour
1/2 c Butter -OR-
2/3 c Oil
Salt
MMMMM--------------------------FILLING-------------------------------
1 md Cauliflower;
- broken into florets
3 tb Fresh parsley; chopped
2 tb Oil; for sautéing
1/2 c Water
1 c Dry chickpeas; cooked -OR-
2 c Canned chickpeas;
- rinsed, drained
2 tb Whole wheat flour;
- mixed with:
Water; cold; to form a paste
1 c Plain yogurt
Salt and pepper; to taste
Rub the butter into the flour and salt to make the crumble. Sauté the
cauliflower with the parsley briefly in the oil. Add water and
chickpeas. Cover and simmer for 2 to 3 minutes. Add flour paste and
stir to thicken. Add yogurt and season to taste with salt and pepper.
Turn into a glass casserole dish and sprinkle with the crumble mix.
Bake at 300°F for 15 to 20 minutes.
Recipe by Vegetarian Food For All by Annabel Perkins
