Chickpea and Spinach Gratin

Serves 4

2 tbsp olive oil
1 red onion, finely diced
2 cloves garlic, crushed
1 tbsp plain flour
450ml hot vegetable stock
2 cans chickpeas, drained
400ml crème fraiche
400 gram blanched or frozen spinach
75 gram fresh brown breadcrumbs
50 gram grated parmesan



Gently fry the onion in the olive oil until soft but not coloured. Add the garlic and fry for 1 minute. Add the flour and fry for 1 minute and allow to colour slightly. (A Spon is good for this ). Add the vegetable stock in three goes, letting the roux thicken each time.

Remove from the heat and stir in the chickpeas and crème fraiche, check seasoning.

Tip the mixture into an oven dish approx. 20 cm square and level, scatter the spinach on top then combine the parmesan and breadcrumbs and sprinkle over.

Bake at gas4/180c/350f for 45 minutes until crisp and brown on top.