Vegan Hotpot

400 g can of chickpeas
2 medium onions chopped
2 large carrots chopped
6 chestnut mushrooms sliced
2 tbsp rapeseed oil
400 g can of chopped tomatoes
1 garlic clove crushed
4 medium potatoes thinly sliced
1 tsp smoked paprika
½ tsp cayenne pepper
Salt and pepper
Vegan margarine

Serves 2

Saute the onions, carrots and mushrooms in the oil for 10 mins, add the garlic, paprika and cayenne cooking for a further 5 mins, stirring to stop the spices and garlic burning.   Add the tomatoes and cook for 10 mins, then add the chickpeas plenty of salt and pepper and cook for a further 5 mins.   Pour into an oven proof dish and layer the potatoes on the top, dotting small blobs of margarine in between each layer and cover the top of the dish with tinfoil.

Cook in the oven at 200°c for 45 mins, then remove the foil so the potatoes can begin to go crispy and brown.

Continue cooking until piping hot and the potatoes are cooked through.   This makes two good sized portions, because I am a greedy vegan!