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🍽️ Hearty Sweet Potato and Chickpea Bake

461 kcal · 30 min · 4 servings

Ingredients

• 400 g small sweet potatoes (2 small sweet potatoes)
• 200 g potatoes (2 potatoes)
• salt
• 2 tbsp olive oil
• pepper
• 1 onion
• 2 garlic cloves
• 400 g carrots (4 carrots)
• 320 g tomatoes (4 tomatoes)
• 100 g spinach
• 400 g chickpeas (can, drained)
• 45 g tomato paste (3 tbsp)
• 100 ml soy cream
• 0.5 tsp coriander
• 0.5 tsp cumin
• chili flakes
• dried thyme
• 40 g whole wheat breadcrumbs (4 tbsp)
• 1 pinch dried rosemary
• 10 g parsley (0.5 bunch)
• 1 organic lemon (zest)

Instructions

1. 1. Peel the sweet potatoes and the regular potatoes.
2. 2. Cut the vegetables into small cubes.
3. 3. Fill a pot with salted water.
4. 4. Add the potato pieces to the boiling water.
5. 5. Cook the vegetables over medium heat for about 10 minutes until tender.
6. 6. Drain the water.
7. 7. Add one tablespoon of oil to the potatoes.
8. 8. Mash the potatoes into a creamy mixture.
9. 9. Season the potato mash with salt and pepper.
10. 10. Peel the onion and the garlic.
11. 11. Finely chop the onion and garlic.
12. 12. Thoroughly wash the carrots and tomatoes.
13. 13. Dice the carrots and tomatoes into small cubes.
14. 14. Wash the spinach and shake it dry.
15. 15. Heat the remaining oil in a pan.
16. 16. Sauté the onion and garlic over medium heat for 2 to 3 minutes.
17. 17. Add the carrot cubes to the pan.
18. 18. Simmer the vegetables for another 7 minutes.
19. 19. Add the chickpeas to the pan.
20. 20. Fry the chickpeas for 3 minutes.
21. 21. Add the tomatoes and tomato paste.
22. 22. Continue cooking the mixture for 5 minutes.
23. 23. Pour 100 milliliters of water into the pan.
24. 24. Stir in the soy cream.
25. 25. Add the spinach to the pan.
26. 26. Mix all ingredients well together.
27. 27. Season the vegetables with coriander, cumin, chili flakes, thyme, salt, and pepper.
28. 28. Transfer the chickpea mixture into a large baking dish.
29. 29. Spread the potato mash evenly over the vegetables.
30. 30. Sprinkle breadcrumbs and rosemary on top.
31. 31. Preheat the oven to 200 degrees (180 degrees fan or gas level 3).
32. 32. Bake the casserole in the oven for about 10 minutes until golden brown.
33. 33. Wash the parsley and dry it.
34. 34. Finely chop the parsley.
35. 35. Remove the casserole from the oven.
36. 36. Sprinkle lemon zest and the chopped parsley over the casserole.
37. 37. Serve the dish hot.

Nutrition per serving

• kcal: 461
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 68 g