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Spanish chickpea and potato bake

With chickpeas and roasted vegetables in a hot, garlicky sauce, topped with melted cheese - this makes for the ultimate comfort food.

Serving: 6
Time: 4 minutes
Difficulty: Medium


  • 1 bay leaves
  • 1 pinch black pepper
  • 2 carrots, cut into bite-sized pieces
  • 1 stick celery, cut into bite-sized pieces
  • 400g chickpeas, drained and rinsed
  • 1 tin chopped tomatoes
  • 2 cloves garlic, chopped
  • 1 green pepper, deseeded and cut into bite-sized pieces
  • 2 leeks, cut into bite-sized piece
  • 1 tbsp maple syrup
  • 1 onion, chopped
  • 1 tsp paprika
  • 1 red chilli, deseeded and chopped finely or 1/2 tsp of chilli powder
  • 1 pinch salt
  • 180g sundried tomato pesto
  • 2 tsp dried mixed herbs
  • 20g fresh parsley flat leaf, chopped
  • 2 tbsp olive oil, plus extra for drizziling
  • 700g potatoes, thinly sliced
  • 1/2 tsp smoked paprika
  • 1 tbsp tomato purée


  1. Heat the oil in a large pan on a low to medium heat. Add the onion and bay leaf and cook gently for about 10 minutes, stirring regularly, until the onion is soft and translucent. Add the carrots, celery, chilli and garlic and continue to cook for 6 to 8 minutes, stirring regularly and adding a splash of water if the vegetables begin to dry out.
  2. Add the leeks, green pepper, dried herbs and paprika and cook for a further 5 minutes on a medium heat, stirring regularly. Now, stir in the tomato purée, followed by the tinned tomatoes. Turn up the heat and bring to the boil, then reduce the heat to a gentle simmer. Add the chickpeas to the pan, then leave to simmer for 10 to 15 minutes.
  3. Meanwhile, steam or boil the potatoes.
  4. Preheat the oven to 200oC/gas mark 6.
  5. Add most of the parsley to the chickpea stew along with the maple syrup. Season to taste with salt and freshly ground black pepper, then stir in 1 tablespoon of sun-dried tomato pesto.
  6. Pour the stew into a baking dish and top with the sliced potatoes, overlapping them slightly. Sprinkle with salt and drizzle with olive oil, then bake in the oven for 20 to 25 minutes, until the stew is bubbling and potatoes are crispy.
  7. To serve, lightly spread some sun-dried tomato pesto over the potatoes and garnish with the rest of the parsley.

Recipe courtesy of Supervalu. 


To make this chickpea and potato bake really stand out, why not add a topping of grated cheddar?