Halal Scalloped Potatoes With Vegetables Recipe

About this recipe

A hearty and comforting baked dish featuring layers of tender potatoes, creamy sauce, and a medley of vegetables, perfect for a satisfying dinner.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 50 g The Select Aisle Bread Crumbs
• 500 g Organically Grown Sweet Potato
• 125 g Mooz Butter Garlic & Herbes
• 400G Chtoura Foods Boiled Chickpeas In Brine

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 2 cups of diced green capsicum, 2 diced sambar onions, and 1 can of Chtoura Foods boiled chickpeas in brine.
3. 3. In two ungreased 13 x 9 x 2-inch baking pans, spread 1/4 of the chickpea mixture evenly across the bottom of each pan.
4. 4. Layer half of the 5 1/2 pounds of thinly sliced sweet potatoes over the chickpea mixture in each pan, then top with another 1/4 of the chickpea mixture.
5. 5. Cover the pans tightly with aluminum foil and bake for about 1 1/2 hours, or until the potatoes are tender when pierced with a fork.
6. 6. While the potatoes are baking, melt 2 tablespoons of Mooz Butter Garlic & Herbes in a small pan and toss with 1/2 cup of bread crumbs until evenly coated.
7. 7. Remove the foil from the baking pans and sprinkle the buttered bread crumbs evenly over the top of each dish.
8. 8. Return the pans to the oven and bake uncovered for an additional 15 minutes, or until the bread crumbs are golden and crispy.
9. 9. Remove from the oven and let cool for a few minutes before serving. Enjoy your halal scalloped potatoes with vegetables!