Vegan vegetable casserole with chickpeas

Ingredients for 4 servings:

• 500 g potatoes
• 1 zucchini, depending on the size maybe two
• 2 large tomatoes
• 1 can of chickpeas (400 g)
• 50 g coconut cream
• 500 g tomatoes, pureed
• 1 onion(s)
• 1 clove(s) garlic
• 1 tsp garam masala
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan, egg-free, dairy-free, gluten-free, paleo

First, peel the potatoes and slice them very thinly. Depending on their size, slice 1-2 zucchini, as well as the tomatoes. Drain the chickpeas. Finely chop the onion and, for the sauce, mix the passata with the coconut cream (you can liquefy this in a water bath or similar if necessary), chopped onion, crushed garlic, salt, pepper, and garam masala. The sauce can be heavily seasoned, as the vegetables absorb a lot of the liquid. Preheat the oven to 220°C (425°F). Pour some of the sauce into a baking dish and cover with potato slices. Then alternate a layer of zucchini, then a handful of chickpeas—just a few, you don’t want a completely covered layer. Now add a layer of tomatoes and cover these with some of the sauce. Now add another layer of potatoes, zucchini, chickpeas, and tomatoes. Repeat this process until all the ingredients are used up. The last layer should be the tomato slices, then spread the rest of the sauce on top. With my large oval glass casserole dish and the amount of vegetables, I managed to repeat this process three times. Then, cover and place it in the middle rack of the oven for about 45 minutes. At the end, simply pierce the vegetables to see if they’re cooked; depending on the thickness of the slices, it may take longer or shorter. Once the vegetables are cooked, arrange them and serve. We had a salad with them.