30 mins

Mexi Fiesta Chickpea and Potato Casserole

A hearty plant-based one-pan dish of chickpeas, potatoes and red pepper simmered in smoky Mexi Fiesta sauce, finished with a swirl of yoghurt.

Ingredients

Step 1
Heat the oil in a large frying pan, add the potatoes and chickpeas and cook for 3 to 4 minutes.
Step 2
Stir in the Frood Mexi Fiesta Blend and cook for 2 minutes.
Step 3
Pour in the water, add the red pepper and simmer for 14 to 15 minutes, stirring occasionally, until the sauce has thickened and the potatoes are tender.
Step 4
Scatter over coriander.
Step 5
Spoon into bowls and top with a spoonful of yoghurt and a pinch of paprika or chilli flakes.

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