We originally made this recipe as a side dish between 3 of us and ended up eating the whole thing because it tastes too good. It's a really simple recipe to make when you want something warming and filling. You can serve it as a main with a side of salad and dip and it also makes great left overs the next day. If you don't have new potatoes, feel free to use any kind of root vegetable - it's a very versatile dish.
Serves 4 & takes 35 minutes to cook
Ingredients
2 courgettes, cut in half lengthways and then into half moon shapes
500g new potatoes, halved
1x 400g can of chickpeas, drained
2 leeks, finely sliced
3 garlic cloves, peeled and chopped
1X 400g can of coconut milk
1 teaspoon of brown rice miso paste
Juice of 1 lemon
Some boiling vegetable stock (optional) or almond milk
1 block of parmesan (or 2 tablespoons of nutritional yeast)
Olive oil
Pinch of salt
For the topping
2 slices of sourdough bread (or any bread)