Creamy Chickpea Bake
A comforting, creamy chickpea bake packed with roasted vegetables and cheesy goodness.
Equipment
- Baking Dish Approximately 8 x 8 inches
Ingredients
Main Ingredients
- 1 medium carrot, diced fairly small
- 0.5 medium aubergine (eggplant), diced
- 0.5 medium courgette (zucchini), diced
- 1 medium red pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, peeled and cut
- 1 tsp dried parsley
- 2 tbsp oil
- 1 can (400g) chickpeas, drained about 1 1/4 cups when drained
- 3 tbsp garlic and herb cream cheese
- 75 g cheddar cheese, grated about 3/4 cup when grated
Instructions
- Preheat the oven to 190°C (375°F).
- In a baking dish (approximately 8 x 8 inches), combine the diced carrot, aubergine, courgette, red pepper, onion, garlic, dried parsley, and oil. Mix well to coat the vegetables. Roast in the oven for about 40 minutes, stirring halfway through, until the vegetables are nicely roasted. Tip: Ensure that the vegetables are cut into similar sizes for even cooking.
- Add the drained chickpeas and garlic and herb cream cheese to the hot roasted vegetables. Stir until the cream cheese has melted and is well combined. Tip: You can use a wooden spoon to gently mix everything without breaking the chickpeas.
- Sprinkle the grated cheddar cheese on top of the vegetable mixture. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and the bake is piping hot.
Notes
Feel free to customize this dish by adding your favorite herbs or spices. Serve this delicious bake with a side salad or crusty bread for a complete meal.