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Tomato & Chickpea Bake

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 14 $ CAD APPROX COST
  • 1 eggplant
  • 1 leek chopped
  • 2 Tbsp olive oil
  • 1 cloves garlic crushed
  • 1 can chopped tomatoes 400g
  • 2 tsp dried oregano
  • 200 grams cherry tomatos
  • 1 can chickpeas 400g, rinsed and drained
  • 1/2 can brown lentils
  • 1 tsp worcheshire sauce
  • 1 tsp vegetable base
  • 1 baguette
  • 1/2 cup Parmesan cheese

Notes

  1. Heat oven to 200C/180C fan/gas 6. Fry the aubergine and leek in the oil in a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, 1 tsp oregano, vegetable base, worcheshire sauce and a little pepper. Bring to the boil, then simmer for 10 mins. Stir in the cherry tomatoes, chickpeas and lentils for the final 2 mins cooking.
  2. 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.