Tomato & chickpea bake

• aubergine↗1

  cut into cubes

• onion↗1

  chopped

• olive oil↗2 tbsp tbsp

  plus a little extra for brushing

• garlic clove↗1

  finely chopped

• chopped tomatoes g
• dried oregano↗ tsp
• cherry tomato↗200g g

  halved

• chickpea↗400g g

  rinsed and drained

• white baguette↗
• vegetarian parmesan tbsp

  style cheese

• basil↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 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.