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Chickpea and butternut squash casserole with scone topping
Fruit and vegetables
200g/7oz
butternut squash
, cut into cubes
1
onion
, sliced
2
garlic
cloves, sliced
2
leeks
, cut into large pieces
1 tbsp chopped fresh
tarragon
500g/1lb 2oz
potatoes
, cut into small pieces
salt and freshly ground
pepper
Tins, packets and jars
1 x 400g/14oz can
chickpeas
, drained
Cooking ingredients
2 tbsp
vegetable oil
salt and freshly ground
black pepper
100g/3½oz
self-raising flour
Dairy, eggs and chilled
200g/7oz
crème fraîche
100ml/3½fl oz
double cream
50g/1¾oz unsalted
butter
Other
splash
white wine
Back to recipe
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