Spanish Chickpea and Potato Bake

Ingredients

• 1 Bay Leaves
• 1 pinch Black Pepper
• 2 Carrots cut into bite-sized pieces
• 1 stick Celery cut into bite-sized pieces
• 1 tin Chickpeas (400g) drained and rinsed
• 1 tin Chopped Tomatoes (400g)
• 2 cloves Garlic chopped
• 1 Green Pepper deseeded and cut into bite-sized pieces
• 2 Leek cut into bite-sized pieces (green parts too)
• 1 tbsp Maple Syrup or other natural sweetener
• 1 Onion chopped
• 1 tsp Paprika
• 1 Red Chilli deseeded and chopped, or 1/2 tsp of chilli powder
• 1 pinch Salt
• 180 g Sundried Tomato Pesto
• 2 tsp SuperValu Dried Mixed Herbs
• 20 g SuperValu Fresh Parsley Flat Leaf chopped
• 2 tbsp SuperValu Olive Oil plus extra for drizzling
• 700 g SuperValu Potatoes thinly sliced
• 1/2 tsp SuperValu Smoked Paprika (optional)
• 1 tbsp SuperValu Tomato Purée