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Vegetable casserole
Serves 4
Easy
Prep:
Cook:
Dig in to this cosy vegetable casserole, packed with nutritious root vegetables, pearl barley and chickpeas. It's a simple midweek meal the whole family will love
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- 2 tbsp olive oil
- 1 onionchopped
- 600g root veg, such as carrots, swede and parsnipsroughly chopped
- 1 tbsp tomato purée
- 1 litre vegetable stock
- 100g pearl barley
- 3 thyme sprigsplus a small handful thyme leaves to serve
- 2 bay leaves
- 400g can chickpeasdrained and rinsed (optional)
Nutrition: per serving
- kcal261low
- fat9glow
- saturates2g
- carbs38g
- sugars12g
- fibre7g
- protein4g
- salt0.32g
Method
step 1
Heat the oil in a large-lidded casserole over a medium-low heat. Fry the onion and cook for 8 mins until softened. Stir in the carrot and root veg and cook for 5 mins to soften a little before stirring through the tomato purée.
step 2
Pour over the vegetable stock, then stir in the pearl barley and herbs. Put the lid on the pan, bring to a boil, then reduce to a simmer. Cook for 30 mins. Remove the lid, tip in the chickpeas and cook for a further 30 mins until thickened. Remove the thyme sprigs and bay leaves, then scatter over some fresh thyme leaves to serve.
