Tomato & Chickpea Bake
This hearty and flavorful Aubergine and Chickpea Bake is a delicious vegetarian dish that combines tender aubergine, sweet cherry tomatoes, and nutritious chickpeas in a rich tomato sauce. Topped with crunchy Parmesan-sprinkled baguette slices, this comforting bake is a satisfying meal that's sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 1 aubergine , cut into cubes
- 1 onion , chopped
- 2 tbsp olive oil , plus a little extra for brushing
- 1 garlic clove , finely chopped
- 400g can chopped tomatoes
- 2 tsp dried oregano
- 200g cherry tomatoes , halved
- 400g can chickpeas , rinsed and drained
- 4 slices white baguette
- 3 tbsp grated vegetarian Parmesan style cheese
- handful basil , to serve
Instructions
- 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, ½ 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.
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 292 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.91 milligram of sodium
Comments
No comments found.