Chickpea and Vegetable Casserole

Full Recipe:

Ingredients:
For the chickpea mixture:

• • 2 cups cooked chickpeas (or 1 can, 540ml)
  • 400ml passata (tomato puree)
  • 1 1/2 tablespoons maple syrup

• • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt (pink Himalayan salt recommended)

For the vegetables:

• • 700g yellow potatoes (Yukon Gold), peeled and sliced into 1/8th inch thick slices
  • 600g zucchini, sliced into 1/4th inch thick slices

• • 200g tomatoes, sliced into 1/4th inch thick slices
  • 200g onion, sliced into 1/4th inch thick slices
  • 1 1/2 tablespoons garlic, finely chopped

• • 1 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • 1/2 teaspoon ground black pepper

• 3-4 tablespoons olive oil
• Salt to taste (1 teaspoon pink Himalayan salt recommended)

For the garnish:

• • 2 tablespoons parsley, finely chopped
  • 1/2 cup fresh basil
  • Olive oil (organic cold-pressed recommended)

• Ground black pepper to taste

Instructions:

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