Vegetable and Chickpea Crumble


150g Large Onions 
10g Fresh Garlic 
100g Diced Mixed Peppers 
200g Carrots 
300g Cauliflower Florets 
200g Sweet Potatoes 
100g Sunflower Spread 
170g Plain Flour
500ml Semi Skimmed Milk
20g Brakes Corn Flakes 
40g Red Leicester 
10g Curly Parsley
480g Chick Peas in Water



1 Peel and dice the onions, carrots and sweet potatoes
2 Peel and crush the garlic
3 Defrost the cauliflower and cut into small pieces
4 Set aside 50g of sunflower spread for the crumble and 50g for the sauce
5 Set aside 120g of plain flour for the crumble and 50g for the sauce
6 Grate the cheese
7 Pick and chop the parsley



1 In a sauce pan add spread with all the vegetables and cook for 4 - 5 minutes
2 Add flour to make a roux then add milk a little at a time until its all gone
3 Add, cheese chopped parsley and chick peas then poor into an oven proof dish
4 Using the other half of the spread make the topping by rubbing into the flour and adding cornflakes
5 Top the veg mix with crumble and bake until golden