Sweet Potato Chickpea Pie

Ingredients

• 400 g small sweet potatoes (2 small sweet potatoes)
• 200 g potatoes (2 potatoes)
• Salt
• 2 tbsp olive oil
• Pepper
• 1 onion
• 2 Garlic cloves
• 400 g carrots (4 carrots)
• 320 g tomatoes (4 tomatoes)
• 100 g Spinach
• 400 g chickpeas (canned, drained)
• 45 g Tomato paste (3 tbsp)
• 100 ml soy cream
• 0.5 tsp coriander
• 0.5 tsp cumin
• chili flakes
• dried Thyme
• 40 g whole grain breadcrumbs (4 tbsp)
• 1 tsp dried rosemary
• 10 g parsley (0.5 bunch)
• 1 organic lemon (zest)

Instructions

1. 1.

   Peel and cube sweet potatoes and potatoes. Boil in salted water over medium heat for about 10 minutes until tender. Drain, mash with 1 tbsp oil, season with salt and pepper.

2. 2.

   Meanwhile peel and chop onion and garlic. Peel and dice carrots and tomatoes. Wash spinach and pat dry.

3. 3.

   Heat remaining oil in a pan. Sauté onion and garlic over medium heat for 2–3 minutes. Add carrots and cook for about 7 minutes. Then add chickpeas and sauté for 3 minutes. Add tomatoes and tomato paste, cook for 5 more minutes. Stir in 100 ml water, soy cream, and spinach. Season the mixture with coriander, cumin, chili flakes, thyme, salt, and pepper.

4. 4.

   Transfer chickpea mixture to a large baking dish. Spread potato mash over the vegetables, sprinkle with breadcrumbs and rosemary. Bake in a preheated oven at 200 °C (180 °C fan) for about 10 minutes until golden brown. Wash, dry, and chop parsley. Remove pie from the oven, garnish with lemon zest and parsley, and serve.