Pour the liquid from a can of garbanzos/chickpeas into a 2 cup measuring cup; add enough milk to reach the 1 ½ cup mark (if using home cooked garbanzos, use ¾ cup cooking liquid). Pour into a blender. Add ¾ cup of garbanzos, nutritional yeast flakes, garlic, salt, turmeric, and basil. Blend on high speed until completely smooth. Add the chives without blending and set aside. Pour a little of the sauce on the bottom of your baking pan. This prevents the food from sticking.

Preheat the oven to 400 degrees. Wash the potatoes and peel them if you like. Slice them about ¼ inch thick. I used a mandolin cutter to have uniform slices. Place about a third of them on the bottom of a nonstick pan. Slightly overlap the slices. Add some of the onions; slice the onion into thin rings, then cut each ring in half. Pour about ½ cup of the sauce over the potatoes and onions. Add another layer of potatoes and cover with ½ cup of sauce. Repeat with remaining potatoes and sauce.

Cover tightly with foil and bake for 45 minutes or use a baking dish that has its own lid. Remove foil and bake for another 15-20 minutes or until the potatoes are tender (using a fork to test). If the top starts to brown too much, loosely cover with foil until the potatoes are done. Sprinkle with additional chives if you like.

CHEF’S NOTE: This recipe serves 6. Prep time is only 20 minutes.