Deep into week 5 of lockdown in France it was time to get inventive with the same vegetables we had been eating for the past 5 weeks! The supermarket I go to was depressingly absent of anything other than the basics in the vegetable aisle, onions, potatoes, carrots, and a rather expensive head of broccoli! Needless to say, I splurged on the broccoli where it sat in the fridge for want of cooking inspiration. By the time it was turning yellow I knew I had to come up with something! Luckily there was a strike of inspiration and the outcome, Broccoli and Chickpea Potato Bake, was deliciously satisfying!

Potato Bake

Broccoli and Chickpea Potato Bake

  • Author: Rebecca Jenkins
  • Prep Time: 20
  • Cook Time: 35mins
  • Total Time: 60mins
  • Yield: 4 people 1x


Indian flavours with a twist. A homage to one of my childhood favourites my mom used to make, makes me just a little homesick!



For the sauce

  • 1 sweet potato
  • 2 carrots
  • 1 can coconut cream – or any milk you have to hand
  • 1 stock cube
  • Spices; 2 tsp curry powder, 2 tsp paprika, pepper to taste

For the rest:

  • 1 can chickpeas (rinsed and drained)
  • 5 medium potatoes
  • 1 onion (red onion if you can)
  • 1 head of broccoli


  1. Preheat the oven to 200°C
  2. Peel and dice your sweet potato and carrot
  3. Boil these together either on the stove or in the microwave. I prefer the microwave; in a microwave safe bowl add the sweet potato and carrot, cover with 2 cms of water and microwave on high for 10mins
  4. While those are cooking, peel and slice your potato, you can use a food processor with the slice attachment or just a good old knife and your boss knife skills
  5. Prep your broccoli by cutting the florets off the thick steam
  6. Peel and slice your onion into rings
  7. Once your sweet potato and carrot are cooked add them to a blender with the coconut cream, stock cube and spices, blend all together*
    Potato Back Sauce
  8. Now it’s time to put everything together in nice layers in an oven safe dish, layer 1/4 of your sliced potato at the bottom, then 1/3 of each of the broccoli, onion and chickpeas
    Potato Bake Layer
  9. Pour over 1/3 of the sauce, repeat the layers 2 more times
    Potato Bake Layer + Sauce
  10. Cover the final layer of sauce with all your remaining sliced potato, brush the top layer with olive oil and a sprinkling of salt and pepper
  11. Cover with tinfoil and bake for 30mins
  12. After 30mins, remove the tinfoil and switch your grill on for 5 mins to crisp up the top layer of potato.
  13. Remove from oven and serve!


*If you don’t have a blender for the sauce, you can do your best with a potato masher on the sweet potato and carrots