Creamy Chickpea Bake

This is originally a chicken dinner which i made changes to to make a lovely veggie dish

Serves 6

1 tbsp olive oil

2 x 400g tin chickpeas, drained and rinsed

3-4 large leeks, sliced

250g button mushrooms, halved or thickly sliced

50g butter

2 tbsp plain flour

200 ml dry white wine

200 ml vegetable stock

100 ml double cream

bunch of tarragon, roughly chopped

2 tsp dijon mustard

50g white breadcrumbs

few sprigs parsley, finely chopped

Heat oven to 190C. Heat oil in a large frying pan. add the leeks and mushrooms and fry until softened. Add the chickpeas and fry for another 5 mins. Transfer to an ovenproof dish.

Melt the butter in a pan, then add the flour and stir for 1 min over a medium heat. Pour in the wine and cook, stirring until thick, then gradually add the stock, a splash at a time. stirring until smooth. Cook for 1 min before stirring in the cream, mustard and tarragon. Season to taste, then pour over the chickpeas and veg.

Mix together the breadcrumbs and parsley, then scatter over the top. Drizzle with olive oil and bake for 25-30 mins, until bubbling and golden.

Serve with rice or potatoes and a crisp green salad.