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POTATO MIXTURE: Peel potatoes and sweet potatoes. Cut into cubes and cook in water until soft. Drain the water and mash with butter or oil, milk, nutmeg and salt.
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FILLING: In an oven-proof skillet, sauté onion in oil until translucent. Add garlic, chickpeas, peas, carrot, tomato paste and seasonings. Cook until vegetables are tender, about 10 minutes. If the mixture becomes too dry, add a few tablespoons of water.
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In the end, add 3/4 cup water and 2 Tbsp rolled oats. Cook for few more minutes until thickened.
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TO ASSEMBLE: Remove skillet from heat. Spread potato mixture gently over sauteed vegetables. Decorate the surface with a fork (optional). Pour melted butter (or olive oil) over it and sprinkle with the Parmesan cheese.
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Bake in 350 F preheated the oven for 30 minutes or until golden brown on top.