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Chickpea Bake with Oat and Almond Crumble
Ingredients
  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped 675g sweet potatoes (peeled weight), cut into bite-sized chunks
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs, leaves finely chopped
  • 400g can Co-op Italian chopped tomatoes
  • 300ml vegetable stock, made with ½ cube
  • 2 x 400g cans Co-op chickpeas, drained and rinsed
  • 125g bag Co-op British baby spinach
  • 100g Co-op whole almonds, roughly chopped
  • 75g Co-op porridge oats
  • 65g dairy free spread
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