Chickpea and Bean Casserole
|Olive Oil||0.5 tbsp||3 tbsp|
|Paprika||1 tsp||6 tsp|
|Can Chopped Tomato||400g||2.4kg|
|Dried Mixed Herbs||0.5 tsp||3 tsp|
|Ground Pepper||To Taste||To Taste|
Place the potatoes in a small saucepan, cover with cold water, bring to the boil and simmer for 5 minutes.
Meanwhile, in a medium saucepan, measure out the olive oil and put on a medium heat. Add the chopped onion and cook, stirring, until transparent.
Add the garlic and paprika and cook for 1 minute, stirring.
Add the chopped tomatoes, mixed herbs and baby potatoes, stir and bring to simmering point. Cover and simmer for 10 minutes.
Add the carrots, chickpeas, beans and some black pepper.
Bring back to simmering point and simmer with the lid off for a further 8 minutes, until the carrots and potatoes are just tender and the sauce has thickened slightly, stirring occasionally.
Taste the sauce and season with extra black pepper if necessary. Serve on warmed plates.