Chickpea Bake
A coeliac friendly low fat lunch option is also suitable for vegetarians and vegans.
- 45 min
- Easy
- 3
Ingredients
Courgette 400 g
Cherry Tomatoes 350 g
Chickpeas 400 g
Red Onion 150 g
Thyme 20 g
Garlic 10 g
Roasted Red Pepper 150 g
Olive oil 20 ml
Salt 1 g
Pepper 1 g
Instructions
1. Grate courgette into baking tray
2. Drizzle 1 tblsp olive oil over courgette and season with salt and pepper
3. Grill under medium heat for 15 to 20 mins
4. Finely chop the red onion and sautee in pan for 5 min
5. Add the thyme and continue to sautee until browned
6. Chop tomatoes, peppers and garlic cloves finely
7. Add the sauteed onion and thyme to the grilled courgette, layer the tomatoes, garlic and peppers over the onion and return to the grill
8. Add the chickpeas to the pan and fry the chickpeas until starting to crisp, season with salt and pepper or other spices eg. chilli, cayenne pepper, lemon rind
9. Layer the chickpeas over the tomatoes.
10. Serve
