Carrot gratin

Name: carrot gratin
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 600 g winter carrot; 2 toe garlic; 800 g canned chickpeas; 10 g fresh flat parsley; 1 bag red pointed pepper variation possible; 3 el traditional olive oil; 300 g minced chicken natural; 2 el baharat spice mix spice melange; 150 g grated mature goat's cheese

Casserole of winter carrots, garlic, chickpeas, parsley, pointed sweet pepper, chicken mince, goat cheese and baharat.

Ingredients

Kitchen Stuff

1 puree tamper
1 low baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ºC.
Bring a pan with a layer of water to the boil. Peel the carrots, cut into pieces and cook with garlic cloves for 15 minutes.
Drain and collect 1 cup of cooking liquid.
Meanwhile, let the chickpeas drain and rinse under cold running water. Slice the parsley.
Cut the peppers into rings. Heat the oil in a frying pan and fry the minced chicken for 3 minutes.
Add the pepper and baharat and cook for another 5 minutes. Season with salt and pepper.
Stamp the carrot and garlic together with the chickpeas, parsley, the oil and the cooking liquid into a smooth puree.
Season with pepper and salt.
Put the chicken meat in the baking dish and spread the carrot puree over it.
Divide the goat's cheese over it and garnish for about 25 minutes in the middle of the oven.