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Tomato & Chickpea Bake

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  Aubergine 1 , cut into cubes
  Onion 1 , chopped
  Olive oil 3 Tablespoon (1 Tablespoon Extra For Brushing)
  Garlic 1 Clove (5 gm), finely chopped
  Canned chopped tomatoes 400 Gram
  Dried oregano 2 Teaspoon
  Cherry tomatoes 8 Ounce, halved (200 Gram)
  Canned chickpeas 400 Gram, rinsed and drained
  Baguette slices 4 (White Variety)
  Vegetarian parmesan cheese 3 Tablespoon, grated
  Basil 1⁄4 Cup (4 tbs) (Handful Of, For Serving)

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.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 420 Calories from Fat 143

% Daily Value*

Total Fat 16 g25%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 7.6 mg2.5%

Sodium 792 mg33%

Total Carbohydrates 57 g19%

Dietary Fiber 11.4 g45.7%

Sugars 5.5 g

Protein 15 g29.4%

Vitamin A 27.5% Vitamin C 47.8%

Calcium 26.8% Iron 23.6%

*Based on a 2000 Calorie diet

Tomato & Chickpea Bake Recipe