Bean & Leek Cassoulet with Crispy Herb Topping

A warming vegetarian 'one-pot' meal bursting with colour and goodness. Enjoyed by our meat-eating friends, so must be good! Omit the chese topping for a vegan option.

Serves 4+

 

Ingredients

• 1 onion
• 1 clove of garlic
• 150g chestnut mushrooms
• 1 courgette
• 1 leek
• 1 x 410g red kidney beans drained and rinsed (or 250g soaked then cooked)
• 1 x 410g chickpeas drained and rinsed (or 250g soaked then cooked)
• 2 x 400g tinned chopped tomatoes
• 2 tsp dried mixed herbs
• 25g/1oz mature cheddar cheese, grated
• 50g/2oz wholemeal breadcrumbs
• 15ml/1tbsp olive oil

Instructions

1. Prepare the vegetables – finely chop the onion, crush th garlic, slice the mushrooms and leek, and dice the courgette.
2. Heat a little of the oil in a large saucepan and soften the vegetables
3. Add the kidney beans, chickpeas, chopped tomatoes and 1tsp of the dried herbs to the pan.Cover and cook over a gentle heat for 20 minutes.
4. Toss the breadcrumbs, cheese and remaining herbs in the rest of the oil.
5. Place the vegetable mix into a warmed casserole dish, sprinke over the breadcrumb mixture and place under a medium grill until the topping is golden and crispy.
6. Serve, perhaps with some chunks of rustic bread

From Geoff

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