Sweet Potato and Chickpea Casserole with Chestnuts and Leeks, Indian Style

Summary

Ingredients

• 750 g sweet potato (s)
• 1 gr. Can (s) chickpeas, 530 g
• 1 leek
• 2 carrot (s)
• 500 g tomatoes, passed
• 500 ml water
• 1 handful cocktail tomatoes
• 200 g chestnut (s), cooked
• 3 tablespoon sesame paste (tahini)
• 2 tablespoon sesame oil for frying
• 2 tablespoon curry
• salt and pepper
• cumin
• Paprika powder, noble sweet
• some broth, instant or stock cube
• 1 dash agave syrup or a pinch sugar
• 5 slices goat cheese

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Instructions

1. Peel the sweet potatoes and carrots and cut into pieces, drain the chickpeas and rinse well with water, unpack the chestnuts and put everything together in a baking dish.
2. Cut the leek into slices and fry vigorously in sesame oil. Reduce the heat, add the curry and paprika powder and fry briefly (be careful not to let it burn, otherwise it will be bitter!). Add the tomatoes and the water, add the cherry tomatoes. Season well with broth and salt. It almost has to taste a little too salty because the vegetables are not salted. Then add pepper, cumin and cinnamon, a dash of agave syrup or a pinch of sugar. Bring everything to the boil briefly and then add to the vegetables in the baking dish and mix well once.
3. And now cook in a hot oven at 180 ° C for 45 minutes. Then put the cheese slices on top and bake again for 15 minutes. Turn on the grill if necessary.
4. Rice or fresh bread goes well with it.
5. If you leave out the cheese or use cheese substitutes, the recipe is vegan.