Sweet potato and chickpea casserole with chestnuts and leeks, Indian style

Ingredients for 6 servings:

• 750 g sweet potatoes
• 1 gr. can/n chickpeas, 530 g
• 1 stalk(s) leek
• 2 carrots
• 500 g tomatoes, pureed
• 500 ml water
• 1 handful of cocktail tomatoes
• 200 g chestnuts, cooked
• 3 tbsp sesame paste (tahini)
• 2 tbsp sesame oil for frying
• 2 tbsp curry
• salt and pepper
• cumin
• Paprika powder, sweet
• some broth, instant or stock cubes
• 1 shot of agave syrup or 1 pinch of sugar
• 5 slices of goat cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian, with slight variations vegan

Peel and dice the sweet potatoes and carrots, drain the chickpeas and rinse thoroughly with water, unwrap the chestnuts, and place everything in a casserole dish. Slice the leek and fry vigorously in sesame oil. Reduce the heat, add the curry powder and paprika, and fry briefly (careful not to burn, or it will become bitter!). Add the passata and water, then add the cherry tomatoes. Season generously with stock and salt. It should taste almost oversalted, as the vegetables aren’t salted. Then add pepper, cumin, and cinnamon, a dash of agave syrup or a pinch of sugar. Bring everything to a boil briefly, then add the vegetables to the casserole dish and mix well. Now bake in a preheated oven at 180°C (fan oven) for 45 minutes. Then arrange the cheese slices on top and bake for another 15 minutes. Turn on the grill if desired. Serve with rice or fresh bread. If you omit the cheese or use a cheese substitute, the recipe is vegan.