Sweet Potato Lasagne with Chickpeas

Ingredients

• 2 small sweet potatoes
• Salt
• 1 Red Onion
• 1 clove of garlic
• 240 g chickpeas (canned; drained weight)
• 3 tbsp olive oil
• 300 g beef mince
• 1 tsp paprika powder
• 1 tsp cumin powder
• 250 g passata (canned)
• 0.5 bunch Parsley
• 4 tbsp cream cheese (100 g; 45% fat in milk)
• Pepper
• 2 tbsp Lime juice
• 100 g grated cheddar

Instructions

1. 1.

   Thoroughly wash the sweet potatoes and slice them thinly lengthwise. Blanch the sweet potatoes in boiling salted water for 2–3 minutes. Remove and let cool slightly.

2. 2.

   Peel and chop the onion and garlic. Drain the chickpeas. Heat 2 tbsp of oil in a pan and brown the minced meat over high heat. Add the onions, garlic, spices, chickpeas and tomatoes and simmer for 5 minutes.

3. 3.

   In the meantime, wash, shake dry and chop the parsley. Add half of the parsley with cream cheese to the sauce and stir. Season with salt, pepper and lime juice.

4. 4.

   Grease a baking dish with the remaining oil and layer alternately with sweet potato slices and the minced meat-chickpea sauce. Finish with sauce and sprinkle with cheddar. Gratin under the preheated oven grill for about 5 minutes and sprinkle with the remaining parsley.