This is ideal for using up vegetables. You can use up your courgettes, carrots, leeks, potatoes whatever you have before your weekly shopping. Add kidney, cannellini or any beans of your choice.
- Category: Vegetarian
Ingredients
- 2 Leeks
- 2 Fennel
- 1 Can chopped tomato
- 1 Can chickpeas
- 2 Stock cubes
- 1 teaspoon Chilli Powder
- 6 Baking potato medium
- 1 teaspoon Paprika
- 4 Carrots
- 110 grams Mozzarella
- 50 Cheese of your choice.
Instructions
- Peel and wash the potato, place in a pan cover with water add a tablespoon of salt and cook until soft. 10 to 15 minutes.
- chop the leek and fennel in half and wash away any dirt then finely chop.
- In a pan add 2 tablespoon of oil and cook the leek and fennel until soften.
- Add the tomato, stock cube, chickpeas, carrots, spices and a cup of water.
- Bring to boil stirring to combine all ingredients.
- Pour into a oven proof dish.
- The potato should be ready by now. Mash the potatoes and spoon over vegetables. If you use a ricer if you can rice the potatoes straight over the vegetables.
- Grate the mozzarella over the potato.
- Grate the cheese over the mozzarella and bake in a 180 degree oven for 20 minutes.