Healthy casserole & stew recipe for 4 people, takes only 35 mins; recipe has aubergine, onion, olive oil, garlic clove, chopped tomato, oregano, cherry tomato, chickpea, baguette, parmesan and basil.
Tomato & chickpea bake
Course: Healthy casserole & stew
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Parmesan: 3 tbsp grated vegetarian parmesan style cheese
- Cherry Tomato: 200g cherry tomato, halved
- Olive Oil: 2 tbsp olive oil, plus a little extra for brushing
- Onion: 1 onion, chopped
- Chopped Tomato: 400g can chopped tomatoes
- Chickpea: 400g can chickpea, rinsed and drained
- Basil: handful basil, to serve
- Aubergine: 1 aubergine, cut into cubes
- Oregano: 2 tsp dried oregano
- Baguette: 4 slices white baguette
Directions
- 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, 1/2 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.
- 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.
