Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

yummy, hearty autumn-time food! (and healthy too!)

Ingredients Nutrition

Directions

  1. pre-heat oven: gas mark 6/400F/200°C.
  2. Heat the oil in a medium sized saucepan.
  3. Add the onion and garlic and fry until tender.
  4. Stir in the tomatoes, carrots, courgette, and mushrooms, along with the stock and seasoning.
  5. reduce the heat, cover and simmer for 10 minutes.
  6. Add the chickpeas and cauliflower and cook for a further 5-10 minutes.
  7. Transfer to a 1.5 litre (3pint) ovenproof dish.
  8. Crumble topping:.
  9. Rub the margarine into the flour, stir in the cheese (and 25g salted peanuts if you'd like!).
  10. Sprinkle over the vegetables, levelling the surface.
  11. Bake for approximately 30 mins or until the surface is golden.

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