In Mains, My Blogroll, My Little Book of Recipes

I’m back with a new recipe! Partially inspired by a few other chickpea bakes online (and partially borne from my desire to create some sort of hearty cottage pie like dish) this is incredible and although a little time-consuming, it’s worth every second.

It took me about an hour from start to finish, and that was mainly due to the fact that I doubled the batch (so I could freeze some for dinners and lunches during the week) and ended up cutting veg for what felt like an age. And I decided to use a store bought vegan sun-dried tomato pesto, but you can easily make your own if you’re up to the challenge!



1 chili, deseeded and finely chopped
1 onion
2 large carrots
1 stalk of celery
1 tablespoon of agave nectar (or honey if you prefer!)
2 cloves of garlic
2 leeks
6-7 finely sliced potatoes
1 tablespoon tomato puree
1 pepper (colour of choice)
1 tablespoon of coconut oil (or olive oil)
2 teaspoons of mixed herbs
30g fresh chopped parsley
1 teaspoon paprika
1 tin of chopped tomatoes
1 tin (drained) chickpeas
1 jar of sun dried tomato pesto (vegan or other)

Salt and pepper to season


1. Preheat oven to 200 degrees.

2. Finely chop up (and deseed if necessary) the vegetables – onion, carrots, garlic, pepper, leeks and chili.

3. Peel and slice the potatoes. Place to one side.

4. Saute the onions and garlic in coconut oil in a large pot for 5 mins. Then add the celery, carrots and chili. Allow to cook, stirring every minute or so, for 10 mins.

Mid-destruction. It was delicious!

5. Add in the herbs and, peppers, leeks, tomato puree and tomatoes. Continue to stir, and bring the dish to the boil before allowing it to simmer.

6. Add the drained tin of chickpeas and allow to simmer once again for 15 mins. Use this time to transfer your potatoes into another pot, add a pinch of salt and immerse in boiling water for 15-20 mins, until soft but not broken up.

7. Remove veg from heat, and add in chopped fresh parsley and agave nectar. If you like, you can leave a small amount of parsley to garnish dish at the end.

8. Use a spoon and sample the veg and add any salt and pepper as needed!

9. Fill an oven proof dish with the vegetable mix and then cover with the boiled potato slices. Place in the oven for 20-25 mins, until the potatoes are lightly browned.If you like, you can drizzle olive oil or spray oil across the top to get a nicer brown on the potatoes as they cook.

10. Remove from the oven and immediately cover with the sun-dried tomato pesto. Use the remaining parsley to garnish.

This dish is such a crowd-pleaser and my non-vegan family fully approved of it. It’s loaded with vegetables and really if you’re going by the vegan version (aka no dairy or cheese at all) then it’s fairly guilt-free too.

I think this bake is best served with a small side salad, although it really doesn’t need one if you don’t have time. It’s very filling as it is, and when I say that it serves four, I mean it serves four allowing for everyone to go back and have seconds… because you definitely will be having seconds.

Sorcha x

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