Tomato, mozzarella & chickpea pan bake
Vegetarian meal fit for the whole family.
PREP TIME 30 min | COOK TIME 40 min | SERVES 6 | VEGETARIAN
INGREDIENTS
- ½ loaf ciabatta, crusts removed, torn into 2cm pieces
- 2 cups cherry tomatoes, divided
- ⅓ cup olive oil
- 1 x 400 g canned chickpeas, drained and rinsed
- 100 g fresh ricotta, crumbled
- 10 eggs
- 2 garlic cloves, minced
- ¾ cup chopped parsley
- ½ cup grated parmesan
- 1 tbsp capers
- ⅔ cup pitted olives, halved
- 110 g mozzarella, torn
- 2 tbsp basil leaves, torn
METHOD
PREHEAT oven to 220°C.
PLACE bread on an oven tray.
SQUEEZE seeds and juice from half of the tomatoes and drizzle over bread. Place the tomato flesh on the tray with the bread. Drizzle with half of the oil and season. Roast for 15 minutes until bread is golden and tomatoes are roasted, stirring halfway through roasting.
PLACE chickpeas in a bowl, season and lightly crush using a fork or masher. Whisk through ricotta, eggs, garlic, parsley and three quarters of the parmesan until combined. Add the capers, olives and half the tomato mixture. Season.
LIGHTLY grease an ovenproof 26cm pan. Combine roasted bread, chickpea mixture and egg together in the pan and mix. Top with remaining tomatoes and parmesan. Cook for 8 minutes, or until browned slightly and the edges are set.
COVER with tinfoil and bake for 15 minutes or until set.
LEAVE to cool for 5 minutes. Either flip out onto a serving dish or serve from the pan.
TOP with mozzarella and basil.
Tomato, mozzarella & chickpea pan bake
Ingredients
- ½ loaf ciabatta, crusts removed, torn into 2cm pieces
- 2 cups cherry tomatoes, divided
- ⅓ cup olive oil
- 1 x 400 g canned chickpeas, drained and rinsed
- 100 g fresh ricotta, crumbled
- 10 eggs
- 2 garlic cloves, minced
- ¾ cup chopped parsley
- ½ cup grated parmesan
- 1 tbsp capers
- ⅔ cup pitted olives, halved
- 110 g mozzarella, torn
- 2 tbsp basil leaves, torn
Instructions
Preheat oven to 220°C.
Place bread on an oven tray.
Squeeze seeds and juice from half of the tomatoes and drizzle over bread. Place the tomato flesh on the tray with the bread. Drizzle with half of the oil and season. Roast for 15 minutes until bread is golden and tomatoes are roasted, stirring halfway through roasting.
Place chickpeas in a bowl, season and lightly crush using a fork or masher. Whisk through ricotta, eggs, garlic, parsley and three quarters of the parmesan until combined. Add the capers, olives and half the tomato mixture. Season.
Lightly grease an ovenproof 26cm pan. Combine roasted bread, chickpea mixture and egg together in the pan and mix. Top with remaining tomatoes and parmesan. Cook for 8 minutes, or until browned slightly and the edges are set.
Cover with tinfoil and bake for 15 minutes or until set.
Leave to cool for 5 minutes. Either flip out onto a serving dish or serve from the pan.
Top with mozzarella and basil.
Made this tomato, mozzarella & chickpea pan bake? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Veggie & Chickpea Fritters
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
