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Tomato & chickpea bake

Tomato & chickpea bake

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Rating: 4 out of 5.38 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal292
fat15g
saturates3g
carbs30g
sugars7g
fibre6g
protein11g
low insalt0.91g
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Ingredients

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.

RECIPE TIPS
TIP

If you haven’t got cherry tomatoes, simply chop up three ordinary tomatoes instead.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

Rating: 4 out of 5.38 ratings

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