Chickpea and potato bake

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A delectible dish leaving you wanting more.

By Lana Bisset October 23 2009

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Ingredients (9)

	coconut milk — tinned
	leeks
	cheese — grated
	tin tomatoes — chopped
1 tbsp	garlic — cloves, crushed
	chorizo
	onion
	potatoes
	chickpeas — tinned

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Method:

Sweat the chopped onions, chopped leaks and garlic in 30ml of olive oil in a large roasting dish. Peel and slice the potatoes and add to the roasting dish. Stir in chopped chirizo sausages, tin of chickpeas, tomato and coconut milk. Bake for 45 minutes or until potato is soft and liquid absorbed. Top with grated cheese and serve as a side with a braai or on its own with a nice salad.