Inspired by Nigel Slater’s comment that “…an onion, a can of chickpeas and another of tomatoes” can be a fair enough supper if oven-baked slowly with garlic, I set to work. Being experimentally brave I also decided to open the packet of sumac spice which had been sitting in the cupboard for far, far too long.
Sumac (if you’re wondering) is a deep-red coloured spice used in Middle Eastern cooking to add a tart, almost lemony taste to meat or salad dishes. I was a little worried about its hithertoo unknown quantities – but as the dish got rave reviews from its eaters I will not be sumac shy again.
1 tbsp olive oil
3 cloves of garlic
1 400g can of diced tomatoes
1 400g can of tinned chickpeas
1/2 tsp sweet paprika
1/2 tsp tumeric
1/4 tsp chili powder
1 tsp sumac spice (optional)
50g wholemeal flour
25g cornmeal (if you don’t have it just use extra flour – but it won’t be golden)
75g rolled oats (not instant)
1/4 tsp baking powder
squeeze of lemon juice
First up prepare the crumble as you want to chill this for at least 20 minutes. In a small bowl mix flour, cornmeal, oats and baking powder. Rub in the 50g of butter with you fingers until you’ve got a mixture resembling breadcrumbs (it’s easier if you’ve let the butter get soft and chopped it into cubes). Finally squeeze a little bit of lemon juice over the crumble, mix in and place in freezer for at least 20 minutes or more to chill.
Turn the oven to 160C/325F. Rub a baking dish (20x20cm is good) with one clove of mashed garlic and put it in the oven to warm up. In a small pan fry the diced onion with a dollop of olive oil. When the onion is soft, place it in the hot baking dish along with the drained chickpeas, spices and remaining garlic. Pop in the oven for 5-10 minutes, then add the diced tomatoes and give the mix a good stir. Leave in the oven for another 10 minutes, before sprinkling the chilled crumble on top. Cook for a further 15 minutes or until crumble is golden.
Source: My brain with some inspiration from Nigel Slater’s food column.
Filed under: Mains, Vegetarian | 8 Comments