Tomato & Chickpea Bake Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupGourmet
Ingredients
| Aubergine | 1 , cut into cubes | |
| Onion | 1 , chopped | |
| Olive oil | 2 Tablespoon (For brushing) | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Chopped tomatoes | 400 Gram | |
| Dried oregano | 2 Teaspoon | |
| 200 g/8 oz cherry tomatoes, halved | ||
| Can chickpeas | 400 Gram, drained, rinsed | |
| 4 slices white baguette | ||
| 3 tbsp grated vegetarian Parmesan-style cheese | ||
| Handful basil, to serve | ||
Directions
1. Heat oven to 200C/180C fan/gas 6. Fry the aubergine and onion in the oil in a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, 1/2 can of water, 1 tsp oregano and a little pepper. Bring to the boil, then simmer for 10 mins. Stir in the cherry tomatoes and chickpeas for the final 2 mins cooking.
2. Spoon into a baking dish. Brush the bread with a little oil. Mix remaining oregano and Parmesan, then sprinkle over the bread. Sit the bread on top of the chickpea mix, then bake for 15-20 mins until crisp and golden. Scatter the basil over the top and serve with green veg or a salad on the side.
2. Spoon into a baking dish. Brush the bread with a little oil. Mix remaining oregano and Parmesan, then sprinkle over the bread. Sit the bread on top of the chickpea mix, then bake for 15-20 mins until crisp and golden. Scatter the basil over the top and serve with green veg or a salad on the side.
Chef
