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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.