herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!Chickpea Flour Does It All by Lindsey S. Lovepin it!herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!
Sorry to sneak off on you guys for a little bit. I had a minor string of total bummers last week and took it as a sign from somewhere to just chill a second. I tweaked my neck in the thick of it all, and it took me a few days to get back to full mobility/camera-dangling mode. Plus there were a bunch of other stupid little things that piled on top of each other. Just one of those weeks, ya know? Anyway, it was nothing that some cozy carbs, computer-less time, yoga, and an epsom salt + lavender essential oil bath couldn’t fix. Back at this thing and so glad ;)

When the seasons begin to change over, I think about shifting my frame of mind and new goals. Nourishment has been taking up a lot of my headspace lately. If social media comment crusaders are any indication, it seems like everyone disagrees over what food/behaviour is truly “healthy.” I tend to favour nourishment as a guiding light these days because it implies a certain individuality. It’s a concept that goes deeper than physical wellness. Nourishment is about feeding your life beyond the fuel that gets you to the next thing. Spaces, people, time, and practices all have nourishing qualities that are necessary in order to thrive.

With all of this on my mind (and with the strange week I just had), it’s been a lot easier to look certain things and habits straight in the eye and simply walk away from them if they don’t strike me to the core with positivity and light. I think this is partly due to that contagious spring cleaning mentality, too. Just shedding all the unnecessary layers so you can really live your life.

My meal prep has sort of naturally simplified on its own lately. I’ve been mostly cooking either a) very basic dishes that are assemble + go affairs or b) recipes followed almost exactly from cookbooks. My friend Lindsey‘s book Chickpea Flour Does It All came just at the right time. It has a gorgeous selection of approachable, thoughtful, seasonally delicious, and (you bet) deeply nourishing recipes–the kind of stuff that I’ve been really craving in earnest lately. Lindsey’s photo style always make me feel calm, too. Something about that real-but-refined glance.

I don’t keep a ton of alternative flours around, but my tight selection does include chickpea flour because I find it quite versatile. I had a peek at this book before it was released, and I was blown away by what Lindsey created with it. I forgot that it was an ingredient-focused cookbook when I first flipped through each season’s section. Prior to this, I had only used chickpea flour in crepes, socca, some homemade pasta, a savoury dough, and one bread recipe. Somewhat predictable applications. When I saw the beautiful photos of pear and sage pancakes, a cookies and cream icebox cake, spring-y flatbreads, vanilla and lavender cupcakes, chickpea alfredo, and even a dairy-free tzatziki, I knew that I had been neglecting the flour’s protein and flavour-packed potential.

I chose this cozy vegetable crumble from the Fall section because I basically had everything to make it, and it sounded like the perfect supper with a nice bowl of simply dressed greens on the side (plus there was snow over the weekend sooo…). It was honestly just the thing for a chilly evening. In addition to the chickpea flour, the topping has a bunch of other protein-heavy ingredients like walnuts and hemp seeds. With the greens on the side, I found a couple scoops of it to be quite satiating. I loved all of the flavours of dijon mustard, rosemary, and garlic. I think this sort of thing could be quite adaptable to whatever vegetables you have around, too. Perfectly simple and wholesome comfort to keep you thriving into spring! :)

herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!
Print the recipe here!
From Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment.
SERVES: 6 as a side, 3-4 as a main
NOTES: Where I use 2 cups of cauliflower, Lindsey calls for 2 turnips chopped into pieces about half the size of the sweet potato. I’ve tried to force myself to like turnips so many times, and I just can’t do it. With all of that being said, I feel like a lot of vegetables would work beautifully in this!

1 cup gluten-free rolled oats
1/2 cup chickpea flour
1/3 cup chopped walnuts
2 tablespoons hemp seeds
1 teaspoon garlic powder
1 teaspoon chopped rosemary
sea salt and ground black pepper, to taste
1/4 cup plus 1-2 tablespoons extra virgin olive oil

1 sweet potato, peeled + diced into 1-inch pieces
2 heaped cups cauliflower florets (1/2 a small head of cauliflower)
2 carrots, cut into 1/2-inch pieces
2 shallots, peeled + sliced
2 cloves garlic, minced
2 teaspoons dijon mustard
2 tablespoons plus 1 1/2 teaspoons extra virgin olive oil
sea salt and ground black pepper, to taste
1 sprig of sage, leaves finely chopped (I used 2 teaspoons of minced fresh thyme instead because I had it on hand)

Make the crumble topping: in a large bowl, whisk together the oats, chickpea flour, walnuts, hemp seeds, garlic powder, rosemary, salt, and pepper. Mix in 1/4 cup plus 1 tablespoon of the olive oil with a fork until the mixture resembles coarse crumbs. If the mixture still seems dry, mix in the remaining tablespoon of oil. Cover the crumble topping and store in the refrigerator while you make the filling.

Preheat the oven to 375 degrees F. Grease a 9-inch baking dish and set it aside.

Prepare the filling. In a large bowl, toss together the sweet potato, cauliflower, carrots, shallots, garlic, dijon mustard, olive oil, salt, pepper, and sage (or thyme!). Toss vegetables to coat and transfer to the greased baking dish. Grab the crumble topping from the refrigerator and evenly sprinkle it over the surface of the vegetables.

Bake the crumble for 40-45 minutes, until the topping is browned and the vegetables are tender. If the topping is browning a little too fast, cover the dish with a piece of foil. Serve warm.

  • Gabriella13/04/2016 - 7:03 am

    Oh jeeze, I hope you’re feeling better! Those kinds of weeks can be tough. I have to say, I’m also loving Lindsey’s book – it’s fantastic! I’ve made a few of her recipes, but I think I’m going to have to try this one next :)ReplyCancel

    • Laura13/04/2016 - 7:55 pm

      Thanks Gabriella! Glad that you’re enjoying Lindsey’s book, too :)

  • Sarah | Well and Full13/04/2016 - 9:40 am

    So many amazing things going on in your post!! First of all, I love your idea of “nourishment” as opposed to a certain diet or health fad. It really reinforces the idea of bioindividuality, especially when it comes to eating. It wouldn’t make sense if every single person reacted a certain way to a given type of food. Humans are all so wildly different that it’s way more logical to focus on what nourishes YOU as opposed to everybody else.

    And then this crumble…. SO incredibly creative. Actually I don’t think I’ve ever seen a savory crumble before!! Such a great choice from the cookbook. :)ReplyCancel

    • Laura13/04/2016 - 8:24 pm

      Sarah, I’ve never heard of “bioindividuality” before, and now I’ll be googling it all night! Also, this was my first savoury crumble and I don’t think it will be my last. I can’t wait to try the topping from this on some cherry tomatoes at the end of summertime.
      xo LReplyCancel

    • Caprice13/04/2016 - 9:05 pm

      Oh wow, the mention of “nourishment” majorly hit home for me too. Laura, your words are spot on about confusion on social media as to what is truly healthy. I fall into that trap more often than I’d like to admit. Interestingly enough, as I’ve been dealing with my own health/diet-related issues, my craniosacral therapist suggested I ask myself — “What will nourish me?” as guidance when creating my meals. LOVE knowing that I’m not alone in using that as my barometer instead of some restrictive protocol based on someone else’s body :)ReplyCancel

  • Keara McGraw13/04/2016 - 11:07 am

    Savory crumble?! I’ve been so blind to a whole new avenue of comforting goodness. Lindsey’s cookbook looks incredible, I can’t wait to pick it up. So curious to see her chickpea flour explorations.

    When you cook/bake with chickpea flour, do you encounter an oddly tinny/metallic taste from the raw flour? I love the finished product whenever I bake with it, but find it so hard to taste the batter and get a feel for where the dish is heading. I usually just press forward and “hope for the best!”ReplyCancel

    • Laura13/04/2016 - 8:26 pm

      Savoury crumble is where it’s at! Such an easy move for a cozy and earthy dinner. Also, I’ve tried all kinds of chickpea flour brands–I’ve even made my own a bunch of times–and it always makes a batter taste like metal/bean-y to the power of a thousand. Hoping for the best is the way to go! ;)

  • […] What works for my body may not work for yours, and vice versa. In fact, Laura of The First Mess recently wrote about this too – “…It seems like everyone disagrees over what food/behaviour is […]ReplyCancel

  • Debby13/04/2016 - 1:59 pm

    Where did you get your jars with the wood top?ReplyCancel

    • Laura13/04/2016 - 2:38 pm

      Half of them I managed to find at HomeSense Canada and the other half are from Food52’s online shop–although, I don’t think they sell them anymore.

  • Jessie Snyder | Faring Well13/04/2016 - 3:38 pm

    Ah Laura. I feel you. So glad you took a week off. I’m just coming back from a week of as well and am feeling wide-eyed at all of the negative aspects of my job I let take over, and renewed at the opportunity to cut them out now too. I hope you are feeling rested and rejuvenated. This cookbook season has been so overwhelmingly wonderful, so many superb recipes to mooch off of when you just need to not think about something. I agree this book is so inspiring, and your shots of the crumble here have me melting – so crazy gorgeous Laura! Cheers to a happy, healthy, nourished week girl – xoReplyCancel

    • Laura13/04/2016 - 8:41 pm

      Thanks so much, Jessie. I hope a little break makes it easier for you to say “nay” to the things that don’t ring your bell, too. Loved seeing all the snaps of your moving adventure over the last week or so! :)
      xo LReplyCancel

  • Brian @ A Thought For Food13/04/2016 - 5:47 pm

    It’s good that you took some time for yourself. Sounds like you needed it (why does everything have to happen all at once?).

    Welcome back! This savory crumble is just what I’m craving these cool spring nights. It’s a truly stunning dish (as is the book)!ReplyCancel

    • Laura13/04/2016 - 8:46 pm

      I always wonder why all the weird/less-awesome things seem to congregate around the same week. The universe is funny (but sometimes not haha-funny). Our spring is still pretty cool around here as well. Hope it warms up for both of us soon!

  • Allyson14/04/2016 - 12:15 am

    I’m feeling you with this spring that feels like fall thing. This is the second savory crumble that I’ve seen recently, and I’m loving the idea. Perhaps this will be the first thing I make with chickpea flour.ReplyCancel

  • Lindsey14/04/2016 - 8:09 am

    I couldn’t agree with you more about the notion of nourishment. You’re so right that it manifests in various ways for each individual. These photos and your words are so beautiful, and seeing how you made this recipe come to life with your special touch warms me to the core. Thank you for the support and encouragement. xoxo’s!ReplyCancel

  • Claudia14/04/2016 - 8:31 am

    I don’t know what it was but something about last week was truly wonky! several people i know got sick, i was totally out of whack, joints achy, very tired. Thank goodness I was feeling better by Thursday as I had a long yoga teacher training weekend.
    Glad you feel better too! :)ReplyCancel

  • Maya | Spice + Sprout14/04/2016 - 10:49 am

    I love the phrase “cozy carbs” it just describes everything I’ve ever wanted! I totally feel you with the nourishment factor. I’ve been weaving through this end of term exam time with little head space to create super innovative or “healthy” meals. But I think that what is most important is just feeling good in my own body, so thank you for solidifying that idea! I hope you’re feeling better after an off week, this savoury crumble looks like a dream <3ReplyCancel

  • Amy | The Whole Food Rainbow16/04/2016 - 9:02 pm

    Hey Laura I hope you’ve recovered okay. Sounds like it was all meant to be as it gave you some space to be objective. I need that. Hopefully I don’t have to hurt my neck etc. to get it but there you go! I’m so intrigued by Lindsey’s book. I too only use chickpea flour in quite ordinary ways. I love a savoury crumble, my Mum used to make them and I’d completely forgotten, a new memory remembered I love that feeling. xxReplyCancel

    • Laura17/04/2016 - 7:42 am

      Thanks so much, Amy! Almost all back to normal now :) And I love it when those deep memories come to the surface… especially when they’re food-related hehe.
      xo LReplyCancel

  • Chelsey18/04/2016 - 6:25 pm

    Sorry to hear you’ve had a tough week! Cozy carbs and a little downtime does wonders, doesn’t it? I hope you’re feeling better soon.
    The photography in Lindsey’s book is phenomenal. I don’t own it myself but from what I’ve seen it is lovely. Unfortunately my tummy doesn’t agree with chickpeas however I wonder if it would react the same to chickpea flour..
    Sending you loads of positive vibes…Chelsey xReplyCancel

  • Katie19/04/2016 - 6:54 am

    Made this last night, using brussels sprouts instead of the cauliflower (or turnips). My husband put cheddar on his, but I thought it was best with just a big squeeze of lemon. Looking forward to the leftovers!ReplyCancel

  • […] This herb and garlic root vegetable crumble is vegan friendly too. […]ReplyCancel

  • […]  root vegetable crumble + bitter greens salad with mustardy […]ReplyCancel

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