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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.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g potatoes
  • 1 onion
  • 3 Tbsp olive oil
  • 4 cloves of garlic
  • 1 tin chickpeas drained
  • 1 handful baby tomatoes
  • 5 Tbsp sweet corn from tin
  • ½ red pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ¼ tsp chilli flakes
  • 300 ml passata
  • Water
  • Salt &pepper

Method
 

  1. 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.
  2. Preheat the oven to 180°C.
  3. Cut the onion into thin rounds. Finley chop the garlic. Cut the tomatoes in half, the red pepper into slices.
  4. 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.
  5. 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.
  6. Add the rest of the potatoes, drizzle with the remaining oil & cover with passata, then season with salt & pepper.
  7. For a vegetarian version you can cover the top with sour cream, grated cheese, ricotta (or cream cheese). .
  8. Bake in the oven for 25-30 minutes until golden, then serve.