Chickpea Crumble

• 1 onion, peeled and chopped
• 1 stick celery, chopped (optional)
• 1/2 small red pepper, sliced finely
• 2 carrots, peeled and chopped
• 1 teaspoon peanut oil
• 2 tablespoons water
• 200 g canned tomatoes
• 175 g canned chick-peas, drained
• 1/2 teaspoon ground cumin
• 100 g brown rice flour
• 25 g oats
• 2 tablespoons pumpkin seeds
• 3 tablespoons cold-pressed seed oil

1. Preheat oven to 190 degrees celcius (375 degrees F).
2. Steam fry the onion, celery, carrots and pepper in the groundnut oil and water for about 5 minutes. Add tomatoes, chickpeas and cumin and bring to the boil.
3. In a bowl, combine brown rice flour, oatflakes and pumpkin seeds and rub in seed oil until the mixture resembles breadcrumbs.
4. Put the chickpea mix into an oven proof dish and top with a thin layer of crumble.
5. Bake for 30 minutes until topping is golden, then serve.

onion, celery, red pepper, carrots, peanut oil, water, tomatoes, chickpeas, ground cumin, brown rice flour, oats, pumpkin seeds, coldpressed seed oil

Taken from www.food.com/recipe/chickpea-crumble-374803 (may not work)