Boil the potatoes in salted water and drain
Sauté the onions in vegan butter. Add all the other ingredients for the sauce one after the other. Simmer until the sauce thickens
Stir in the broccoli and chickpeas. Simmer everything for a further 5 minutes
Place the cooked potatoes in a muffin tin and squash with a glass
Fill each potato with sprinkled cheese, filling and more cheese
Place in the oven for 30 min at 180 C
Enjoy with toppings
