Tomato & Chickpea Bake
|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.