Red Bean and Vegetable Bake with Crispy Chickpea Crust

Ingredients

• 250 g red beans, cooked or canned status not stated
• 1 onion, chopped
• Olive oil, quantity not stated, for sautéing
• 1 courgette, chopped
• 1 sweet red pepper, chopped
• 1 garlic clove, minced
• 3 tablespoons tomato sauce
• Salt, to taste
• Freshly ground black pepper, to taste
• [Topping] 4 tablespoons chickpea flour
• [Topping] 2 tablespoons nutritional yeast
• [Topping] 1 teaspoon ground paprika
• [Topping] 2 tablespoons olive oil

Method

1. Preheat the oven; the source does not state the temperature.
2. Chop the onion, courgette, red pepper and garlic.
3. Heat a little olive oil in a frying pan.
4. Sauté the onion and garlic until softened.
5. Add the courgette and red pepper and cook until tender.
6. Add the red beans and tomato sauce.
7. Season with salt and black pepper.
8. Transfer the mixture to a baking dish; the dish size is not stated.
9. Mix the chickpea flour, nutritional yeast, paprika and 2 tablespoons olive oil.
10. Sprinkle the topping evenly over the bean mixture.
11. Bake until the topping is golden and crisp.
12. The source does not state the oven temperature or baking time.