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Chickpea and Butternut Squash Casserole with Scone Topping

A warming vegetarian casserole featuring roasted squash and chickpeas, finished with a homemade potato scone crust.

VegetarianMain CourseWinterChickpeasCasserole
Estimated Nutrition
Calories
518.4
kcal / serving
3110.4 kcal total
Carbs
47.5g
per serving
285.2 g total
Fat
33.1g
per serving
198.5 g total
Protein
9.1g
per serving
54.8 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Self-Raising Flour
Dairy
200
g
Crème Fraîche
100
ml
Double Cream
50
g
Unsalted Butter
LegumesPulses
400
g
Chickpeas
canned, drained
Liquids
30
ml
White Wine
splash
NutsSeeds
2
clove
Garlic
sliced
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Tarragon
chopped, fresh
OilsFats
2
tbsp
Vegetable Oil
Vegetables
200
g
Butternut Squash
cut into cubes
1
piece
Onion
sliced
2
piece
Leeks
cut into large pieces
500
g
Potatoes
cut into small pieces

Method

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