Turmeric and Chickpea Boulangère with Layered Potato Crust

Ingredients

• 700 g Yukon gold potatoes, thinly sliced
• 240 g Cooked chickpeas, drained
• 3 large Yellow onions, thinly sliced
• 4 tbsp Olive oil
• 1 tsp Ground turmeric
• 250 ml Vegetable broth
• 1 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh thyme leaves
• 3 cloves Garlic, minced
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Lemon zest(optional)

Instructions

1. 1

   Preheat the oven to 325°F (160°C). Heat 2 tbsp olive oil in a large skillet over medium heat, add the sliced onions with a pinch of salt, and cook slowly for 25-30 minutes until deeply caramelized, stirring occasionally.

2. 2

   While the onions cook, toss the chickpeas with the turmeric, half the garlic, and 1 tbsp olive oil in a bowl; set aside. Thinly slice the potatoes (about 3mm thick) using a mandoline or sharp knife.

3. 3

   Oil a shallow baking dish and arrange a layer of overlapping potato slices on the bottom. Season with salt, pepper, and a little thyme. Spread half the caramelized onions over the potatoes, then scatter half the turmeric chickpeas on top.

4. 4

   Repeat with another layer of potatoes, remaining onions, and remaining chickpeas, finishing with a final, tightly shingled layer of potatoes on top. Pour the vegetable broth gently around the edges of the dish.

5. 5

   Cover with foil and bake for 60 minutes. Remove the foil, drizzle the top with the remaining 1 tbsp olive oil mixed with the rosemary, thyme, and remaining garlic, and bake uncovered for another 30 minutes until the top is golden and crisp and a knife slides easily through the potatoes.

6. 6

   Rest for 10 minutes before slicing. Whisk the lemon zest into any remaining herb oil, drizzle over each portion, and serve warm.