Smoky Potato, Cauliflower and Chickpea Casserole

Steps

1. Preheat the oven to 400°F (200°C) and lightly coat a 9x13-inch baking dish with a little of the olive oil, using about one third of it in total for the dish and the next step.
2. Set aside 200 g of the cauliflower florets for the sauce; toss the remaining cauliflower with the rest of that first third of olive oil and spread it on a small tray.
3. Heat the remaining two thirds of the olive oil in a large saucepan over medium heat. Add the onion and half of the red bell pepper and cook 6 minutes until soft, then add the garlic, smoked paprika and thyme and stir 1 minute.
4. Add the reserved sauce cauliflower and the vegetable broth to the saucepan, cover and simmer 12 minutes until the cauliflower is very tender.
5. Take the saucepan off the heat, add the milk and the Parmesan, and blend with an immersion blender (or in a blender, vented) until smooth. Stir in the salt and black pepper; this is the creamy sauce.
6. In the baking dish, layer half of the potato slices, then the tossed cauliflower, the chickpeas and the remaining half of the red bell pepper, then the remaining half of the potato slices.
7. Pour the creamy sauce evenly over the layers, pressing the potatoes down so they are mostly covered.
8. Cover the dish with foil and bake 40 minutes, then uncover and bake 15 to 20 minutes more until the potatoes are tender when pierced and the edges bubble.
9. Rest the casserole 10 minutes, sprinkle with the parsley and serve.