Mexican-style potato and chickpea bake
This Mexican-style potato and chickpea bake is a simple vegan dish perfect for midweek suppers, You can use leftover boiled potatoes or precook the potatoes – then the dish will be quick and easy to make. For vegetarian version you can top it with soured cream or grated cheese. Serve it with a crispy salad.
Ingredients
Method
- Put the potatoes in a pan of water. Bring to the boil, then cook for 15 minutes. Drain, let the potatoes cool, then cut them into 5mm thick slices.
- Preheat the oven to 180°C.
- Cut the onion into thin rounds. Finley chop the garlic. Cut the tomatoes in half, the red pepper into slices.
- Lightly grease a baking dish with oil and create a layer of potatoes, then arrange the onion, red pepper, tomatoes, sweetcorn and chickpeas on top.
- Drizzle with half of the oil and scatter the garlic over the dish, then dust with the spices and salt & pepper. Pour over half of the passata.
- Add the rest of the potatoes, drizzle with the remaining oil & cover with passata, then season with salt & pepper.
- For a vegetarian version you can cover the top with sour cream, grated cheese, ricotta (or cream cheese). .
- Bake in the oven for 25-30 minutes until golden, then serve.