Ingredients
1 squash, peeled and cut into 2cm cubes
1 large onion, finely chopped
400g can chickpeas, drained
1 litre low-salt vegetable stock
2 teaspoons dijon mustard
250g fresh baby spinach (or 100g frozen spinach)
1 tablespoon chopped fresh thyme leaves
4 fresh sage leaves, finely chopped
1 teaspoon cornflour
½ teaspoon white pepper
500g steamed green beans, to serve
For the crumble topping:
1 cup plain flour
¾ cup jumbo oats
1 teaspoon chopped fresh thyme leaves
⅓ cup vegan-friendly spread
½ cup macadamia nuts, roughly chopped
Instructions
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Heat the oven to 200°C/fan 180°C/gas 6. Spray a baking tray with oil and put the squash on top. Spray with more oil to coat, then roast for 20–30 min until golden brown with caramelised edges. Remove from the oven and reduce the temperature to 180°C/fan 160°C/gas 4.
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Meanwhile, make the topping. Put the flour, oats and thyme in a large bowl, season with black pepper and mix well. Add the spread and rub in with your fingertips to create a crumbly texture. Add the chopped macadamia nuts, mix well, then set aside
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In a large deep non-stick frying pan, fry the onion for 10–15 min over a low heat until soft and translucent. Add the chickpeas, stock, mustard, spinach and herbs, bring to a simmer and cook for a few min.
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Mix the cornflour in a little water and stir into the pan so the mixture thickens slightly, then add the roasted squash and season with the white pepper. Divide the mixture among 6 ramekins or dishes, filling them about three-quarters full, then top with the crumble mixture.
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Put the dishes on a baking tray and bake for 30–40 min until the topping is golden brown and the filling underneath is bubbling. Serve with the green beans.
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**Recipe via www.healthyfood.com
