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Breakfast recipe · from the recipe book

Smoky Chickpea Potato Bake with Oat Crumb

Tender red potatoes and chickpeas bake in a smoky paprika tomato sauce with wilted kale, under a crisp, cheesy oat-and-almond crumb.

Smoky Chickpea Potato Bake with Oat Crumb

Ingredients

  • 3½ small600 gRed potatoescut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 2 tbsp27 gOlive oildivided
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ⅔ cup50 gOld-fashioned rolled oats
  • 3½ tbsp whole30 gAlmondschopped
  • ¼ cup grated25 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 400°F (200°C). Prepare the potatoes, onion, garlic, kale, almonds and parsley first.
  2. Toss the potatoes with one third of the olive oil and half of the salt on a rimmed pan, then roast for 20 minutes until starting to brown.
  3. Meanwhile, warm another third of the olive oil in an oven-safe skillet or Dutch oven over medium heat and cook the onion for 5 minutes until soft.
  4. Stir in the garlic, paprika and cumin for 30 seconds, then the tomato paste for 1 minute.
  5. Add the diced tomatoes, chickpeas, black pepper and the remaining half of the salt; simmer 5 minutes, then stir in the kale until wilted.
  6. Fold the roasted potatoes into the tomato sauce and spread evenly in the pan.
  7. For the topping, mix the oats, almonds, Parmesan and the remaining third of the olive oil in a bowl until crumbly, then scatter it over the casserole.
  8. Bake for 25 minutes until bubbling and the crumb is golden. Rest 5 minutes, sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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

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