Tomato & Chickpea Bake
Course
Main Dish
Cuisine
Vegetarian
Servings
4
people
Servings
4
people
Ingredients
1/2
chopped brown onion
1 1/2
tbsp
extra virgin olive oil
2
cloves
finely chopped garlic
400
grams
tinned tomatoes
1
cup
water
1
tbsp
dried Italian herbs
400
grams
tinned chickpeas
drained
4
slices
wholegrain or gluten-free bread of choice
1
tbsp
grated Parmesan cheese
2
cups
green beans
2
cups
broccoli
Instructions
Preheat oven to 180C.
Heat a frypan over a medium heat. Heat half of the oil in the frypan and cook onion for 2-3 minutes until tender.
Add the garlic, tinned tomatoes, water and dried herbs.
Bring to the boil, then reduce heat to simmer for 10 minutes. Rinse and drain the chickpeas and stir through for the final 2 minutes of cooking.
Spoon mixture into a baking dish.
Tear the bread into pieces and place on top of the chickpea mix. Drizzle over the remaining olive oil and sprinkle over the Parmesan cheese.
Place dish in the oven to bake for 15-20 minutes until bread is crisp and golden.
While bake is cooking, cut broccoli into florets and trim beans and steam until tender crisp to serve with the chickpea bake.
Recipe Notes
Recipe serves 4 at 333 calories per serve
Print Recipe
Tomato & Chickpea Bake
Votes:
4
Rating:
4.75
You:
Rate this recipe!
Course
Main Dish
Cuisine
Vegetarian
Servings
people
Ingredients
1/2
chopped brown onion
1 1/2
tbsp
extra virgin olive oil
2
cloves
finely chopped garlic
400
grams
tinned tomatoes
1
cup
water
1
tbsp
dried Italian herbs
400
grams
tinned chickpeas
drained
4
slices
wholegrain or gluten-free bread of choice
1
tbsp
grated Parmesan cheese
2
cups
green beans
2
cups
broccoli
Course
Main Dish
Cuisine
Vegetarian
Servings
people
Ingredients
1/2
chopped brown onion
1 1/2
tbsp
extra virgin olive oil
2
cloves
finely chopped garlic
400
grams
tinned tomatoes
1
cup
water
1
tbsp
dried Italian herbs
400
grams
tinned chickpeas
drained
4
slices
wholegrain or gluten-free bread of choice
1
tbsp
grated Parmesan cheese
2
cups
green beans
2
cups
broccoli
Votes:
4
Rating:
4.75
You:
Rate this recipe!
Instructions
Preheat oven to 180C.
Heat a frypan over a medium heat. Heat half of the oil in the frypan and cook onion for 2-3 minutes until tender.
Add the garlic, tinned tomatoes, water and dried herbs.
Bring to the boil, then reduce heat to simmer for 10 minutes. Rinse and drain the chickpeas and stir through for the final 2 minutes of cooking.
Spoon mixture into a baking dish.
Tear the bread into pieces and place on top of the chickpea mix. Drizzle over the remaining olive oil and sprinkle over the Parmesan cheese.
Place dish in the oven to bake for 15-20 minutes until bread is crisp and golden.
While bake is cooking, cut broccoli into florets and trim beans and steam until tender crisp to serve with the chickpea bake.
Recipe Notes
Recipe serves 4 at 333 calories per serve