This is a "one pot" veggie meal. Even die-hard meat eaters keep asking for the recipe.
Bean and Leek Cassoulet with Crispy Herb Topping
1 large white onion - chopped fine 1 large clove garlic 1 good sized courgette (zucchini) 1 x 410g tin of red kidney beans (if like me you're not a fan of kidney beans use cannelini or some equivalent) 1 tbs olive oil 1 x 420g can chickpeas 2 x 400g cans chopped tomatoes 1 oz grated cheddar cheese 1 and 1/2 oz wholemeal breadcrumbs
Crush the garlic and dice the courgette - soften the onion, garlic and courgette in a little of the oil. Drain and rinse the kidney beans and chickpeas and add to the pan with the chopped tomatoes. Add the dried herbs cover and cook over a gentle heat for 20 minutes.
Mix the breadcrumbs and herbs in the remaining oil mix in the cheese , cook for a few minutes under a hot grill. Place the vegetable mix in a casserole sprinkle over the breadcrumbs and grill for a few more minutes and serve immediately.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!