Credit: Bio & Me
Strong Women
This gut-loving vegan chickpea and harissa crumble recipe is the perfect comfort dish
By Anna Bartter
2 years ago
2 min read
Gut health brand Bio & Me have created this delicious and simple vegetarian crumble recipe with gut expert Dr Megan Rossi.
If you think crumble is just for dessert, this savoury alternative will convince you otherwise. Created by gut doctor Dr Megan Rossi’s Bio & Me brand, it’s packed full of gut-loving ingredients and is as easy to make as it is delicious and nutritious.
Perfect, comforting bowl food, the recipe combines heaps of antioxidant-rich veggies with gut-boosting chickpeas, garlic and spicy harissa. Both the chickpeas and the tahini add a creaminess to the dish, as well as providing a boost of protein and fibre. It’s topped off with a crunchy, herby granola crumb. Did we mention that herbs count towards your 30 plants a week goal?
“Adding some herbs to your meals not only makes things more interesting but also helps add diversity to your diet,” nutritional therapist and owner of Goodness Me Nutrition Anna Mapson previously told Strong Women. “Use handfuls of fresh green herbs like coriander, parsley or mint to add flavour to roasted vegetables or warm salads with cooked mixed grains and lentils. Boost your omelettes with peppers, mushrooms and spinach – adding variety to our diet has so many health benefits.”
A one-pot winner dinner.
Ingredients
For the filling
400g cherry tomatoes, halved
1 medium courgette, sliced lengthways and sliced
1 medium aubergine, cut into one-inch cubes
½ red onion, sliced
400g chickpeas, ideally with the juices
3 garlic cloves, thinly sliced
1 heaped tbsp of harissa paste
3 tbsp extra virgin olive oil
1 heaped tsp of sea salt
A good grind of black pepper
1 tbsp fresh thyme leaves
For the crumble topping
250g of Bio&Me low sugar granola (or an alternative granola of your choosing)
120g wholewheat flour
60g tahini paste
60ml extra virgin olive oil
1 tsp of sea salt
A good grind fresh black pepper
1 small garlic clove finely grated
2 tbsp chopped fresh parsley leaves
1 tbsp fresh chopped thyme leaves
Method
1. Preheat the oven to 180°C fan.
2. In an oven dish, place all the vegetables, the sliced garlic, harissa paste, olive oil, herbs and seasoning. Mix well to combine, and place in the preheated oven.
3. Bake for 30 minutes stirring occasionally, until the vegetables have softened a little and the juices are released.
4. In a bowl, place the granola, whole-wheat flour, extra virgin olive oil, sea salt, garlic, herbs and seasoning. Stir well to combine. You may want to use your hands to crumble the mixture together.
5. When the vegetables have softened and are juicy, remove from the oven and sprinkle the crumble topping on top. Place back into the oven and continue to cook for a further 20 minutes, or until the crumble is lightly golden and the vegetables bubbling at the edges.
6. Remove from the oven and allow to rest for a few minutes before serving.
7. Serve with a green salad and a lump of mashed potatoes, or a serving of veg.
Images courtesy of Bio & Me
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