Leek, potato, and chickpea flour bake

Leek, potato, and chickpea flour bake - vegan recipe

​This is a plant based and healthy quick recipe. Suitable for everyone at home. 
​
It’s a good idea to have at least one meat free day a week. Be creative and try new recipes, you will be surprised that plant based food is very delicious.
 
​Check the ingredients and method on the following pictures. 
 Nutritional Information
One average portion: 404 g = 444 Kcal, 17g Fat, 1g Sat fat, 74g Carbs, 11g sugar, 17g Protein

Leek, potato, and chickpea flour bake - ingredients

Ingredients (2 portions)

• 2 large boiled and diced potatoes
• 1 g sea salt
  
• 1 sprig of fresh oregano
  
• 1 tablespoon of olive oil
  
• 2 garlic cloves
  
• 1 sliced ​​red onion
  
• 2 sliced ​​leeks
  
• 1 teaspoon of paprika
  
• 1 bay leaf
  
• 3 tablespoons of chickpea flour
  
• ½ teaspoon Himalayas salt 
  
• 1 teaspoon of Indian saffron
  
• 1 teaspoon ground cumin
  
• 1 teaspoon white pepper
  
• 1 sprig of fresh parsley chopped
  
• ​30 g of olives
  
• 1 tablespoon of toasted almonds 

Leek, potato, and chickpea flour bake - method

Method

1. Cook the potatoes with skin in water, salt and oregano.Place the potatoes in an ovenproof dish with olive oil and chopped garlic, at 200C for 15 minutes.
   
2. In a frying pan, place the olive oil and the sliced ​​onion. Add the paprika and bay leaf.
   
3. In a separate container, mix the flour, with a little water (100 ml), stir well with a fork, add the Himalayas salt, saffron, cumin, and white pepper. Stir well with a fork and set aside.
   
4. In a bowl, mix the potatoes, with a mixture of onion and leek and chickpea flour.
5. Place in an ovenproof dish. Bake at 160C for 10 minutes.
   
6. ​Garnish with fresh parsley, olives, toasted almonds, and serve.​

Leek, potato, and chickpea flour bake - vegan recipe

Joana Jardim
Registered Dietitian in the UK
Founder of Your Diet Advice