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!
Print
Prep Time:
Yield:
Print
PinDescription
Indian flavours with a twist. A homage to one of my childhood favourites my mom used to make, makes me just a little homesick!
Ingredients
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
Instructions
- Preheat the oven to 200°C
- Peel and dice your sweet potato and carrot
- 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
- 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
- Prep your broccoli by cutting the florets off the thick steam
- Peel and slice your onion into rings
- Once your sweet potato and carrot are cooked add them to a blender with the coconut cream, stock cube and spices, blend all together*
- 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
- Pour over 1/3 of the sauce, repeat the layers 2 more times
- 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
- Cover with tinfoil and bake for 30mins
- After 30mins, remove the tinfoil and switch your grill on for 5 mins to crisp up the top layer of potato.
- Remove from oven and serve!
Notes
*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