Recipe by Corin Earland, presented at the Club on 5 October 2005.
To make the stew:
Wash and dice all the vegetables the same size as the chickpeas. Drain and wash chickpeas, cover with water, and leave to simmer for 25 minutes, then drain.
Cook all the diced vegetables gently in oil without browning. Add a little salt and pepper now; it helps keep the colour of the vegetables and adds to the base flavour.
When the vegetables have softened (approximately 7-8 minutes) add the drained and blanched chickpeas and cover with the tomatoes. Bring back to heat and add seasoning. Add the butter and melt it in. To finish, add the chopped parsley.
To make the crumble:
Mix all of the ingredients together and cover the warm stew with the mix. Bake until golden brown, gas mark 7 (180C) for 10-12 minutes. Serve straigh away.