Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pre-heat the oven to 180 degrees C.
Step 2
Slice the aubergine into thin semi-circles and add to a baking tray along with the whole cherry tomatoes. Season with a big pinch of salt, pepper, chilli flakes and a drizzle of olive oil. Stir and place into the oven for around 20 minutes.
1 Aubergine
250 g Cherry tomatoes
1 pinch Chilli flakes
2 tsp Olive oil
Step 3
Take the tray out of the oven - add 1 tbsp tomato puree and half a cup of stock (you can swap this for a splash of water if you don't have any stock). Stir and place back into the oven for another 5-10 minutes, or until the stock has reduced.
1 tbsp Tomato puree
1/2 cup Chicken or vegetable stock
Step 4
Remove the tray from the oven and stir through the drained chickpeas, place back into the oven just to heat the chickpeas through for a few minutes.
1 x 570g jar Chickpeas
Step 5
Serve with grated parmesan, another pinch of salt and pepper and some fresh basil leaves.
20 g Parmesan
5-6 leaves Fresh basil
For
2
M
I
1 x
570g jar
Chickpeas
250
g
Cherry tomatoes
1
Aubergine
1
tbsp
Tomato puree
1/2
cup
Chicken or vegetable stock
5-6
leaves
Fresh basil
20
g
Parmesan, grated
1
pinch
Chilli flakes
2
tsp
Olive oil
Per Serving
Calories
356kcal
Fat
11g
Carbs
44g
Protein
17g
Fibre
17g
Good quality chickpeas work best with this dish - we used queen chickpeas from the brand - 'Bold Bean Co.' If making just one portion, one standard 400g tin of chickpeas will work fine.
Only visible to you
Made it?
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A
Anna C
15 days ago
Stunning!!
Like
Reply
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Maria S
3 months ago
Added more stock as a little too thick and topped with some cheese. Delish!
Like
Reply
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V
Victoria L
7 months ago
Added some chicken to the dish for some extra protein
Like
Reply
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Rosa
7 months ago
Such a great idea! Looks delish!
Like
Reply
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Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pre-heat the oven to 180 degrees C.
Step 2
Slice the aubergine into thin semi-circles and add to a baking tray along with the whole cherry tomatoes. Season with a big pinch of salt, pepper, chilli flakes and a drizzle of olive oil. Stir and place into the oven for around 20 minutes.
1 Aubergine
250 g Cherry tomatoes
1 pinch Chilli flakes
2 tsp Olive oil
Step 3
Take the tray out of the oven - add 1 tbsp tomato puree and half a cup of stock (you can swap this for a splash of water if you don't have any stock). Stir and place back into the oven for another 5-10 minutes, or until the stock has reduced.
1 tbsp Tomato puree
1/2 cup Chicken or vegetable stock
Step 4
Remove the tray from the oven and stir through the drained chickpeas, place back into the oven just to heat the chickpeas through for a few minutes.
1 x 570g jar Chickpeas
Step 5
Serve with grated parmesan, another pinch of salt and pepper and some fresh basil leaves.
20 g Parmesan
5-6 leaves Fresh basil
For
2
M
I
1 x
570g jar
Chickpeas
250
g
Cherry tomatoes
1
Aubergine
1
tbsp
Tomato puree
1/2
cup
Chicken or vegetable stock
5-6
leaves
Fresh basil
20
g
Parmesan, grated
1
pinch
Chilli flakes
2
tsp
Olive oil
Per Serving
Calories
356kcal
Fat
11g
Carbs
44g
Protein
17g
Fibre
17g
Good quality chickpeas work best with this dish - we used queen chickpeas from the brand - 'Bold Bean Co.' If making just one portion, one standard 400g tin of chickpeas will work fine.
Only visible to you
Made it?
Cancel
A
Anna C
15 days ago
Stunning!!
Like
Reply
Cancel
Maria S
3 months ago
Added more stock as a little too thick and topped with some cheese. Delish!
Like
Reply
Cancel
V
Victoria L
7 months ago
Added some chicken to the dish for some extra protein
Like
Reply
Cancel
Rosa
7 months ago
Such a great idea! Looks delish!
Like
Reply
Cancel
