Tomato & chickpea bake

30-60 minutes 4 servings 400 kcal or less aubergine aubergines bean casserole bean stew chick peas chicpea chopped tomato chopped tomatoes garlic clove garlic cloves italian mains olive oil onion onions oregano provencal stew ratatouille summer vegetable cassoulet veggie bake

N/A

Source

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

Method

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.