Potato Gem Casserole

Method 

1. In a large pan on medium heat, add 2 Tbsp olive oil and toast the paprika, cumin and chilli powder for 1 minute or until aromatic.
2. Add the onions and cook for 2 minutes or until brown.
3. Add the garlic and cook for 1 minute or until aromatic.
4. Add the carrot and cook for 4 minutes, stirring occasionally. 
5. Add the zucchinis and cook for 2 minutes, stirring occasionally. 
6. Add 1 tsp salt, 1/2 tsp pepper and stir thoroughly.
7. Add the chickpeas, soy sauce and cook for 2 minutes, stirring occasionally. 
8. Add Dibble Sour Cream and stir through thoroughly. Set aside to cool.
9. Preheat the oven to 200°C.
10. In a small pot in medium heat, add the non-dairy milk, cheese block and while stirring consistently with a whisk, cook for 3-5 minutes or until a smooth sauce is formed. Set aside. 
11. Grease a baking dish with 3 Tbsp olive oil. 
12. *optional step: add potato gems to the base of the tray until the entire surface is filled.
13. Evenly spread the chickpea filling in the baking tray.
14. Gently pour the cheese sauce over the chickpea filling and using the back of a wooden spoon, spread it evenly.
15. Add a layer of potato gems until the entire top surface is covered.
16. Bake for 25-30 minutes or until the potato gems are golden brown.
17. Top with the spring onions, 1 tsp salt and 1/2 tsp pepper.
18. Enjoy!