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Lunch recipe · from the recipe book

Chickpea, Potato and Leek-Style Herb Gratin

Tender red potato slices and smoky chickpeas soak up a thyme-rosemary broth under a crunchy sesame and sunflower-style pepita crust.

Chickpea, Potato and Leek-Style Herb Gratin

Ingredients

  • 4 small700 gRed potatoessliced 1/4 inch thick
  • 1½ cans, drained380 gChickpeas, canned, drained and rinsed
  • 1¾ cups400 gVegetable broth
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 1½ medium150 gYellow onionthinly sliced
  • 1 medium119 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gOlive oil
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gLemon juice
  • ¼ cup35 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ¼ cup grated25 gGrated Parmesan
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with a little of the olive oil, using about one-sixth of it.
  2. Heat half of the olive oil in a skillet over medium heat. Cook the onion, mushrooms and bell pepper for 8 minutes until softened, then stir in the garlic, thyme, rosemary and paprika for 1 minute.
  3. Make the herb broth: pour the vegetable broth into the skillet, add the lemon juice, half of the salt and the black pepper, and bring to a simmer. Remove from the heat.
  4. Toss the potato slices with the chickpeas and the remaining half of the salt. Spread half of the potato mixture in the dish, spoon over the mushroom-onion mixture, then top with the remaining half of the potato mixture.
  5. Pour the herb broth evenly over the casserole, cover tightly with foil and bake 40 minutes, until the potatoes are nearly tender.
  6. Make the seed crust: stir together the pumpkin seeds, sesame seeds, parmesan and the remaining olive oil.
  7. Uncover the dish, scatter the seed crust over the top and bake 15 to 20 minutes more, until the potatoes are tender when pierced and the crust is golden.
  8. Rest 10 minutes so the broth settles, then sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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