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Savoury fruit and nut crumble

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Adjust Servings:
1 tbsp olive oil
360g pack skinless chicken breasts, cut into small chunks
1 red onion, finely sliced
1 carrot, peeled and finely diced
2 sprigs fresh thyme, leaves picked
3 garlic cloves, crushed
1 tbsp harissa powder
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp fennel seeds
1/2 tsp dried ancho chilli Flakes
1/2 x 400g tin chickpeas, drained
50g pistachios, shelled
50g sultanas
1 tbsp fresh parsley, finely chopped
6 cherry tomatoes
1 courgette, halved and cut into small chunks
1 x 400g tin chopped tomatoes
150ml chicken stock
100g plain flour
60g butter
1 tsp garlic granules
30g pumpkin seeds
50g rolled oats
1/2 tsp ground cinnamon

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Savoury fruit and nut crumble

If you like crumbles, you’ll love this savoury twist combining dried fruit, nuts and seeds with chicken and chickpeas in a smoky tomato sauce. It's packed full of protein, fibre and vitamins and contains no added sugar.

    • 60 Mins
    • Serves 4
    • Medium




    1. Heat the oil in a frying pan and stir-fry the chicken over a high heat for 3-4 minutes until golden all over. Remove and set aside.

    2. In the residual oil, add the onion, carrot and thyme to the pan and sauté gently for 10-15 minutes until soft and starting to colour.

    3. Add the garlic cloves, harissa and the rest of the ground spices, and cook for 1 minute more.

    4. Stir in the pistachios, sultanas, chickpeas, cherry tomatoes, parsley and courgettes, then pour over the chopped tomatoes and chicken stock. Cook for 5 minutes to thicken the sauce, then add the chicken breasts back to the pan. Stir well, season generously and transfer to a large pie dish.

    5. Mix the crumble ingredients (except the cinnamon) together in a bowl to form a breadcrumb-like consistency and use to cover the chicken mixture.

    6. Sprinkle the cinnamon on top and bake in a preheated oven at 200C for 30-35 minutes until bubbling at the sides and golden on top.

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