Tomato & chickpea bake

Tomato & chickpea bake

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(32 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
A satisfying veggie meal which contains 4 of your 5-a-day in one go

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal292
  • fat15g
  • saturates3g
  • carbs30g
  • sugars7g
  • fibre6g
  • protein11g
  • salt0.91g
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Ingredients

  • 1 aubergine, cut into cubes
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil, plus a little extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, finely chopped
  • 400g can chopped tomatoes
  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 200g cherry tomato, halved
  • 400g can chickpea, rinsed and drained
  • 4 slices white baguette
  • 3 tbsp grated vegetarian Parmesan style cheese
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful basil, to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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, 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.

  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.

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Comments (42)

Orangedomino's picture
3.75

I agree with other commentators that if I was making this dish only for myself I would prefer a bit more kick somewhere. However in terms of a family friendly midweek meal it was pretty good. My 2 kids (9 and 5) and my husband ate it even though none of them are usually that keen on chickpeas. I thought it fitted the

Spudseroo's picture

I can't understand the fanfare for this recipe, I love aubergines but such a bland recipe. I know ingredients effect flavour but this could be a lot tastier, really disappointing.

Amanda in Greece's picture

Just had this for supper, very tasty with calamari, used homegrown tomatoes, basil, oregano and aubergines and needed some new recipes yum yum, thanks :) www.olivefetaandouzo.com

gembrunton's picture

Very good, husband loved it and usually hates aubergine and veggie food. Had no cherry toms so added a grated carrot, added a whole red chilli, used thyme instead of oregano and added a teaspoon of marmite. don't like soggy bread so baked stew with mozzarella, parmesan and pine nuts and served with crusty bread. got a little left over for lunch tomorrow! yum!

nicolahowle's picture
4

Was lovely didnt need extra water i added mushrooms and pepper and didnt add bread on top wud make again x

natasha_henriques's picture
4

Really tasty and so easy to make.

have1hope's picture
5

I ran out of onions so used capers which gave it a lovely bite, I also used mozzarella which was lovely. The bread is gorgeous, crispy on top with the flavours soaked in underneath. This is a new favourite!

pixieloveheart's picture
5

Delicious, this will become a regular, added a stock cube and tomato puree. Also added the cherry tomatoes and chickpeas at the same time as the tinned tomatoes. Served with cheesy garlic bread to use up the leftover french bread.

sabamoley's picture
5

Just used canned tomatoes and it was delicious.

cat123's picture
5

I'm an inveterate carnivore but I love this just as it is. I've made it with various vegetables depending on what I've got and it's always delicious - the only thing I regularly do differently is to add some chopped garlic to the cheesy toasts, which makes them even better.

tiffanie's picture
3

It looked and smelled great, was easy to make but tasted just ok. It was very filling and the bread on top was lovely.

eleanormayo's picture
4

I had read some of the other comments so added stock instead of just water and also a tablespoon of my homemade morrocan tomato jam for a bit of a kick. I didn't have any cherry tomatoes so used a courgette instead. We really loved the little cheesey toasts!!

robisthebob's picture
5

I make this recipe with no extra water, lots of salt, pepper and sugar. Also for something extra put some cayenne pepper in and paprika for some spice. Doesn't need any meat when aubergines are so good. Don't get me wrong i love meat but this doesn't need it. highly recommended.

jenjen81's picture
5

Delicious! Followed the recipe exactly and it was lovely. Would definately recommend if having vegetarians over for dinner.

bridinb's picture
4

Made this for dinner this evening and it was lovely and extremely easy! Instead of aubergine I added courgette, I also added some sweet potato which was delicious! Wanted to add some chorizo as other testers suggested but didn't have any so I put some salami in and this added a nice flavour. Also didn't add the water as suggested might add this next time or some extra tomatoes perhaps. Used a frozen M&S garlic baguette that I had left over and it was yummy!

undividual's picture
4

Amazing! Although I use a whole (just over foot long) baguette and squash as many slices across the top as I can, because that's the best bit!

gilliangol's picture

Lovely flavours and very easy to make. I'm vegetarian and despite the topping of bread and parmesan, felt it lacked something. I have some left in the dish so will use it tomorrow with a baked potato and cheese on top of it all.

I added some courgette which worked well and next time I make this will add other vegetables too.

emhynes's picture
1

Found this very bland. Most was thrown in bin.

chavout's picture

sounds really nice, and i love the idea of adding the chorizo, but not too sure about the bread, any other ideas?

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