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Mixed Bean and Vegetable Crumble

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Rate this recipe 3.7/5 (104 Votes)
Mixed Bean and Vegetable Crumble 0 Picture

Ingredients

  • 1 large onion
  • 4½oz/125g tin of red kidney beans
  • 4½oz/125g tin of butter beans
  • 4½oz/125g tin of chickpeas
  • 2 courgettes
  • 2 carrots
  • 4 tomatoes peeled and chopped
  • 2 celery sticks
  • 300ml vegetable stock
  • 2 tbsp tomato puree
  • Crumble topping:
  • 3oz/85g wholemeal breadcrumbs
  • 1oz/25g hazelnuts
  • 4oz/115g grated cheese

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 180°c / 350°f / gas mark 4

Step 2

Put the onion, kidney beans, butter beans, chickpeas, courgettes, carrots tomatoes and celery in a large ovenproof dish

Step 3

Mix together the stock and tomato puree and pour over the vegetable

Step 4

Bake for 15 minutes

Step 5

Put the topping ingredients in a large bowl and mix together well

Step 6

Remove the vegetables from the oven and sprinkle over the topping. Do not press it down

Step 7

Bake for 30 minutes and serve

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