Potato, Chickpea and Tomato Casserole
Living in the middle of town has changed what and how I eat. It’s too easy to go out and buy yummy seafood mee goreng from KK or visit a cafe for coffee and a toasted panini. While it’s very pleasant it costs a bit more and isn’t always so good for the whole “healthy eating” thing.
Tonight I resolved to cook something, anything, using just the ingredients that I had on hand. This was complicated by the fact that we’re house sitting at the moment and don’t have a well-stocked larder. I came up with the following and it was damn good.
Potato, Chickpea and Tomato Casserole
Ingredients (serves 3-4)
- 3 tbsp extra light olive oil
- 3 medium potatoes
- 3 tsp ‘cajun spices’
- 1 medium onion
- 1 can chickpeas (drained)
- 1 can tomatoes in juice (not drained)
- 1 cube vegetable stock and a little hot water
- salt
- A bit of grated Parmesan to go on top
Method
1. Wash and chop up the potatoes into small chunks (I am a fan of leaving the skin on)
2. Put the olive oil into a large frying pan and bring to a medium-hot temp
3. Add in the potatoes and then sprinkle the spices over them
4. Turn occasionally and cook until fried golden and worth snacking on
5. Drain any excess oil and turn down the heat to medium
6. Chop the onion and add it
7. Stir the potatoes and onions until the onion is just done
8. Drain the chickpeas and add them
9. Chuck in the tomatoes
10. Dissolve the stock cube in a little bit of hot water and add it
11. Put the plates in the oven to warm up, and simmer the dish for 10 minutes or so
12. Add salt to taste
13. Serve and sprinkle some parmesan on top
14. Get the person who didn’t cook to wash the dishes
~Thomas
