Chipotle Chickpea and Hash Brown Bake

Instructions

1. 1

   Preheat a conventional oven to 200°C/390°F with a rack in the upper-middle position. While it heats, thinly slice the onions and deseeded pepper. Drain two 400 g cans of chickpeas to obtain 480 g drained chickpeas. Drain the oil-packed sun-dried tomatoes, weigh out 80 g and chop them. Keep the hash browns frozen.

2. 2

   Heat the olive oil in a 30 cm, approximately 4-litre ovenproof sauté pan over medium heat. Add the onions and pepper and cook for 10 minutes, stirring regularly, until softened.

3. 3

   Stir in the chipotle paste, paprika and cumin and cook for 1 minute. Reduce the heat to medium-low, add the cream cheese and stir for about 1 minute until it melts into the vegetables.

4. 4

   Add the drained chickpeas, crushed tomatoes and chopped sun-dried tomatoes. Increase the heat to medium and bring to a steady simmer, stirring, for about 3 minutes.

5. 5

   Take the pan off the hob. Arrange the frozen hash browns, approximately 12 small 50 g triangles, over the hot filling in one layer without overlapping. Bake for 30–35 minutes, until the exposed tops are crisp and golden and both the filling and the centres of the hash browns reach at least 74°C/165°F on a food thermometer.

6. 6

   Leave the bake to stand for 5 minutes, then divide the filling and hash brown topping evenly among four plates.