Turnip and Chickpea Cobbler

Like celeriac, I’m never quite sure what to do with a turnip. This turnip and chickpea cobbler has therefore become a staple for autumn and winter months. We like to have the cobbler with roast potatoes for Sunday lunch. It’s a favourite with all the family and although it involves a few stages, it is quite straightforward to make. This recipe provides 2 hungry adult and 2 toddler portions.

Ingredients

For the turnip and chickpea mix:

• Glug of oil
• 1 onion, chopped
• 1 leak, chopped or sliced
• 2 garlic cloves, chopped finely or crushed
• 2 carrots, chopped or diced
• 1/2 turnip, diced
• 1 tin of chopped tomatoes
• 2 tsp ground coriander
• 150ml low salt vegetable stock

For the ‘cobbles’:

• 150 g self raising flour
• 1/2 tsp baking powder
• 2 tbsp butter
• 2 tsp sunflower seeds (optional)
• 30g grated cheddar cheese
• 70-100 ml whole milk

Instructions

1. Fry the onion, leek and garlic in a large pan for a few minutes.
2. Add the carrot, turnip, tomatoes, coriander and stock. Stir well. Bring the mixture to the boil, cover and simmer for 30 mins (or until the turnip is cooked). Stir occasionally.
3. In the meantime, prepare the ‘cobbles’. To do so, sift the flour and baking powder into a bowl. Rub in the butter with your finger tips so that the mixture turns into the texture of breadcrumbs (like when making scones). Add the sunflower seeds and cheese. Pour in the milk to bring the mixture together (using as much or as little as necessary). It should form a firm dough.
4. Roll out the dough on a floured surface, 1/2 cm thick. Use any shapes to cut out the cobbles (any size will do but I used quite a small cutter so that A-L could hold one in her hand).
5. To compile the turnip and chickpea cobbler: use a ceramic or tin baking dish that you can fit the turnip and chickpea mixture into. Pour it in and level out the top so that it is evenly distributed. Next, arrange the cobbles on top of the turnip mixture. I put mine quite close together to make sure I could fit them all on!
6. Bake at 190C for 12-15 minutes. When ready, the cobbles should be lightly browned and cooked through (like scones).

Nutritional Highlights: Turnips are a very good source of Vitamin C (good for the immune system) and fibre (good for the digestive system). They also provide Calcium and Vitamin B6. Chickpeas are a good source of protein. First served at: 19 months A-L rating: A-L is a big fan of chickpeas and so, as expected, enjoyed spiking them with her fork. I thought she’d go crazy for the ‘cobbles’ but she ate them in moderation with everything else.  Freezer friendly? It might work but the turnip and chickpea cobbler is nicest when it is fresh from the oven (the cobbles tend to lose their crunch otherwise) so I don’t freeze this dish. Adult adaption: It is lovely as it is.

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