Potato-chickpea casserole is a great everyday dish.
Both potatoes and pre-fried chicken are cooked on the same baking sheet. Mari Moilanen
What would you cook tonight?
Food supplier Mari Moilanen potato and chickpea casserole is the answer to Monday’s food problem.
It’s an easy everyday meal. The ingredients can probably already be found in the cupboard, everything is just spread on the baking sheet. Good always comes.
– This is cool enough that you can be tired even on Monday, Moilanen encourages.
Floury potato is best for potato casserole. Moilanen’s instructions have wooden houses, but Annabella or Rosamunda are also good.
You can fry pieces of chicken or salmon with the pan. Sausage also tastes great with a potato-chickpea casserole.
You can also change the spices. Rosemary can be replaced with parsley, sage or something else. And instead of feta, you can crumble halloumi.
Potato-chickpea casserole
(for 4 people)
600 g of potato
1 prk chickpeas preserved in water
4 sprigs of rosemary
7 cloves of garlic
1 tablespoon of olive oil
2 teaspoons of finger salt
1 tsp black pepper
150 g feta
4 chicken fillets
2 teaspoons of finger salt
1 tsp black pepper
1. Halve the potatoes or a block into large blocks, depending on the size of the potato. Lightly crush the garlic cloves with their skins. Drain and rinse the chickpeas.
2. Spread the sweet potatoes, chickpeas and garlic cloves on a tray or in a large baking dish. Season with olive oil, rosemary sprigs, finger salt and black pepper. Bake at 200 degrees for about 30 minutes until the potatoes are cooked and browned golden brown.
3. Fry the chicken fillets in a hot pan until nicely brown and season with salt and pepper. When the potatoes are cooked, add the chicken fillets on top of the potatoes and sprinkle feta crumbles on top. Bake for about 5 minutes until the chicken fillets are cooked.
Source: Jotainmaukasta.fi