Sweet potato casserole with chickpeas, peppers and feta

Ingredients for 4 servings:

• 3 sweet potatoes
• 2 bell peppers
• 1 onion(s)
• 1 clove(s) garlic
• some tomatoes, dried, approx. 5
• 2 cans of chickpeas
• 1 cup of Cremefine
• lots of basil
• some oregano
• some paprika powder of your choice
• some marjoram
• salt and pepper
• 1 pack of feta cheese
• Oil for frying

Instructions

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

gluten-free, vegetarian, high in protein

Peel the sweet potatoes and cut into small pieces. Place them in a pot with water and salt and set aside to boil. Finely chop the two bell peppers and the onion and fry them in oil in a pan. Meanwhile, add the potatoes. Sauté the vegetables and in the meantime, finely chop about 5 sun-dried tomatoes. Just before the potatoes are done, press the garlic, add them to the pan along with the sun-dried tomatoes, and fry briefly. Drain the potatoes when they are tender. Empty the chickpeas from the cans into a sieve and rinse them. In a small saucepan, heat the tub of Cremefine and stir in all the remaining spices. Preheat the oven to 180°C. Now layer them in a baking dish in the following order: sweet potatoes, chickpeas, and pepper mixture. Pour the cream sauce over everything and finally crumble the feta cheese over it. Place in the oven for about 15-20 minutes.