Tomato & chickpea bake

Tomato & chickpea bake

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(34 ratings)

Prep: 15 mins Cook: 35 mins


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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  • 1 aubergine, cut into cubes



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

  • 1 onion, chopped



    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



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

  • handful basil, to serve



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


  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, questions and tips

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27th Feb, 2018
This recipe was a bit bland as is stands. I added blue cheese and a few tablespoons of red pesto.
17th Jan, 2017
not a huge fan of this recipe. I chose it for my family as it is so healthy. It didn't, however deliver on flavour. Was bland and disappointing
6th Jan, 2016
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
30th Sep, 2014
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
5th Aug, 2014
Just had this for supper, very tasty with calamari, used homegrown tomatoes, basil, oregano and aubergines and needed some new recipes yum yum, thanks :)
9th Oct, 2013
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!
4th Feb, 2013
Was lovely didnt need extra water i added mushrooms and pepper and didnt add bread on top wud make again x
21st Jun, 2012
Really tasty and so easy to make.
15th Mar, 2012
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!
24th Feb, 2012
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.


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