Name: Tomato & chickpea bake
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Tomato & chickpea bake

1. 1 aubergine , cut into cubes

2. 1 onion , chopped

3. 2 tbsp olive oil , plus a little extra for brushing

4. 1 garlic clove , finely chopped

5. 400g can chopped tomatoes

6. 2 tsp dried oregano

7. 200g cherry tomato , halved

8. 400g can chickpea , rinsed and drained

9. 4 slices white baguette

10. 3 tbsp grated vegetarian parmesan style cheese

11. handful basil , to serve

How to cook deliciously - Tomato & chickpea bake

1 . Stage

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 . Stage

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.