TOMATO & CHICKPEA BAKE

Tomato & chickpea bake image

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

Provided by Mary Cadogan

Time 50m

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 292 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.91 milligram of sodium