Creamy Chickpea Mashed Potato Casserole

1For Chickpeas (1 can) Heat olive oil (1 tablespoon) in a pan over medium heat. Add drained chickpeas (1 can), paprika (½ teaspoon), cumin (½ teaspoon), salt, and pepper. Cook for 5-7 minutes until chickpeas (1 can) are slightly crispy. Set aside.

2For Mashed Potatoes (4 large) Boil the potatoes (4 large) in a large pot of salted water until tender, about 15 minutes. Drain the potatoes (4 large) and return them to the pot. Add milk (¼ cup), butter (2 tablespoons), salt, and pepper. Mash the potatoes (4 large) until smooth and creamy.

3For Casserole Assembly Preheat the oven to 375°F (190°C). In a baking dish, spread half of the mashed potatoes (4 large). Layer the cooked chickpeas (1 can) on top. Cover with the remaining mashed potatoes (4 large). Sprinkle grated cheese (½ cup) over the top. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.