Creamy root vegetable and chickpea crumble recipe

By Lizzie Kamenetzky

Serves 2
Takes 15 minutes to make, 50-60 minutes to cook
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Rating

This delicious vegetable crumble is great for serving up as a vegetarian main course at Christmas.

Creamy root vegetable and chickpea crumble

Ingredients

2 large beetroot (about 150g each)
2 parsnips, cut into batons
Good knob of butter
2 shallots, finely sliced
2.5cm piece of fresh ginger, grated
2 tsp ground ginger
100ml double cream
200ml vegetable stock
400g tin chickpeas, drained and rinsed
Handful of fresh flatleaf parsley, finely chopped
For the crumble
75g plain flour
40g unsalted butter, chilled and cut into cubes
30g hazelnuts, roughly chopped

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Wrap the beetroot in foil and roast for 30-40 minutes until tender. Cool a little, then peel (wearing gloves) and cut into chunks.
2. Meanwhile, parboil the parsnips in boiling salted water for 3 minutes, then drain. Make the crumble topping by rubbing the flour and butter together until the mixture resembles chunky breadcrumbs. Stir in the hazelnuts and season well. Set the topping aside.
3. Melt the butter in a frying pan, then gently cook the shallots for 2 minutes until tender and translucent. Add the parsnips and cook over a low heat for 5-10 minutes, then add the fresh ginger, ground ginger, cream and stock and cook for a further 5 minutes until thickened slightly.
4. Add the chickpeas to the pan, season well and remove from the heat. Stir through the cooked pieces of beetroot and the parsley. Spoon into 2 x 250ml oval ovenproof gratin dishes and top with the crumble.
5. Bake in the oven for 20-25 minutes until golden brown and piping hot. Serve with Christmas sides.

Nutritional info

Per serving: 950kcals, 63g fat (31.5g saturated), 21.7g protein, 73.7g carbs (19.9g sugars), 1.1g salt, 20.8g fibre

Wine Recommendation

Crack open a fruity, rounded and no-nonsense Valpolicella to take on all that sweet, nutty root veg.

More vegetarian recipes
Five great veggie pies
Veggie comfort food
Vegetarian soups
Indian recipes for vegetarians
Vegetarian version of classics

Comments

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petesjoy

March 22

This started out promising, and I liked the fact it was something a little different, but the crumble mixture, in my opinion, ruined this dish. Maybe if the crumble recipe was tweaked to ensure a better result the overall dish would improve, but the flour caused the dish to become claggy and, frankly, unappetising.