Tomato & chickpea bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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 tomato, halved
- 400g can chickpea, rinsed and drained
- 4 slices white baguette
- 3 tbsp grated vegetarian parmesan style cheese
- handful basil, to serve
Method
- STEP 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.
- STEP 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.
