zoom The Happy Pear chickpea & potato bake with tomato pesto

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    The Happy Pear chickpea & potato bake with tomato pesto

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    The Happy Pear chickpea & potato bake with tomato pesto

    This is a super-satisfying dinner. The pesto gives the potatoes a lovely caramelised flavoursome bite that complements the nourishing tomato sauce so well 

    • Vegetarian
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4 - 6


    600g Maris Piper potatoes, cut into 1cm thick slices
    2 tbsp olive oil
    1 onion, diced
    2 cloves garlic, finely chopped
    1 bay leaf
    150g carrots, coarsely grated
    1 red pepper, deseeded and cut into strips
    1 yellow pepper, deseeded and cut into strips
    500g pack leeks, washed and cut into bitesize pieces
    1½ tsp salt
    ½ tsp ground black pepper
    2 tsp mixed herbs
    1⁄2 tsp chilli powder
    1 tsp paprika
    1⁄2 tsp smoked paprika
    1 tbsp tomato purée
    1 tbsp maple syrup
    400g can chopped tomatoes
    400g can chickpeas, drained and rinsed
    145g pack The Happy Pear Sundried Tomato Pesto
    ½ x 100g pack flat leaf parsley, trimmed and finely chopped


    1. Preheat the oven to 200°C, gas mark 6. Fill and boil the kettle. In a medium saucepan with a lid, add the sliced potatoes and enough boiling water from the kettle to cover them. Bring to the boil, cover and reduce to a simmer for 5-8 minutes, until only just tender but still holding their shape and not breaking down.

    2. Meanwhile, warm the oil in a large frying pan over a medium heat, then add the onions, garlic and bay leaf. Cook, stirring often, for
    3-4 minutes, then add the carrot, peppers, leek, salt, pepper, mixed herbs, chilli powder and both paprikas. Cook for 4-5 minutes before adding the tomato purée, maple syrup, chopped tomatoes and chickpeas. Bring to the boil and reduce to a simmer for 4-5 minutes.

    3. Add 2 tbsp of sundried tomato pesto and most of the chopped parsley to the tomato sauce. Drain and rinse the sliced potatoes, being careful not to break them up. Pour the stew into a casserole dish and top with the sliced potatoes, overlapping them ever so slightly. Sprinkle with a generous pinch of salt. Spoon on the remaining sundried tomato pesto and spread over the top so each potato slice is thinly coated.

    4. Bake in the oven for 20 minutes, until the stew is bubbling, the potatoes are crispy and thoroughly cooked and the pesto has started to caramelise. Sprinkle with the remaining parsley to serve.

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