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Chickpea cottage pie

with Parmesan and walnut crumb

Ready in around 30 mins

RECIPE FACT:
Lentils are the oldest pulse crop known to man and one of the earliest domesticated crops.
Nutritional Info:
  • Energy: 2282kj (546Kcal)
  • Protein: 24g
  • Carbohydrate: 62g
  • Fat: 17g
  • Contains: Gluten, Tree Nuts, Milk, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Preheat oven to 210℃ (fan bake).

  • 1. TO MAKE THE CHUNKY MASH:

    Put the steamed potato into a pot with 1/4 cup of milk, season well with salt and pepper and bring up to the boil over a high heat. Once boiling, cover with a lid and reduce the heat to low. Cook for 4-5 mins checking regularly to ensure the milk isn’t burning. Mash with a potato masher, cover with a lid to keep warm and set aside, the mash will thicken as it cools.

  • 2. TO PREPARE THE VEGETABLES AND COOK THE CHICKPEA FILLING:

    Place the chickpeas into a sieve, rinse under running water and drain well. Remove the kale leaves from their stems, layer the leaves on top of each other and slice into ½ cm strips discarding the stalk. Cut the roasted red capsicum into 1 cm slices. Finely chop the curly parsley discarding the stalks. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the kale and the capsicum and cook for 1-2 mins. Add the chickpeas, pour in the red wine ragout and parsley, and cook for a further 2-3 mins. Season with salt and pepper.

  • 3. TO ASSEMBLE THE PIE:

    Lightly grease a small one serve baking dish. Spread the chickpea filling into the dish and cover with the chunky mash. Sprinkle over the Parmesan and walnut crumb and bake for 12-15 mins or until the top is golden. Remove from the oven and let sit for a few minutes before serving.

  • 4. TO PREPARE MESCLUN:

    Place the bag of mesclun into a salad bowl and just before serving drizzle with the honey mustard dressing, season with salt and toss to combine.

  • TO SERVE:

    Spoon the chickpea cottage pie onto a plate and serve with mesclun on the side.

Ingredients In your box:
  • 1 pot of chickpeas
  • 1 bag of steamed potato
  • 1 pot of red wine ragout
  • 1 pot of honey mustard dressing
  • 1 pot of roasted red capsicum
  • 1 sachet of Parmesan and walnut crumb
  • 1 bag of kale
  • 1 bag of mesclun
  • 1 bag of curly parsley
  • Pantry Staples: Milk

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