Potato Pesto Bake
INGREDIENTS:
2 tbsp olive oil (optional)
1 onion (chopped)
3 medium carrots (cut in small cubes)
2 cans diced tomatoes
1 can chickpeas (washed)
2 pounds potatoes (washed, peeled or not)
1 glass vegan pesto (green or red)
2 tsp vegetable broth powder
1 tsp garlic powder
1 tsp onion flakes
1 tsp sweet paprika
2 tsp paprika hot
1/2 tsp cumin
2 tbsp maple syrup
pinch black pepper
STEPS:
1. In a medium pot add potatoes (whole) with water and boil for approx. 20 min. Make sure they are not too soft.
2. In a big pan, add olive oil (or sauté with water, if you cook oil free), chopped onion and carrots. Stir and sauté for about 5-8 min on medium to high heat.
3. Add all spices besides vegetable broth, maple syrup and black pepper to pot. Stir in for 2-3 min.
4. Preheat the oven to 350°F.
5. Add diced tomatoes, chickpeas, vegetable broth powder, maple syrup and a pinch of black pepper to the pan. Let simmer on low heat for 10 min.
6. Transfer the chickpea tomato mix to a big casserole dish.
7. Cut boiled potatoes in halves or approx. 2 inch slices and lay (face up) on top of chickpea tomato mix (cover the entire casserole dish).
8. With a spoon, smear a generous layer of pesto on each potato slice.
9. Bake dish for 20 min until pesto looks slightly crispy.
COOKING TIME:
40 min. + 20 min. oven time
