Description
Creamy Chickpea Bake
Ingredients:
1 medium carrot, diced
½ aubergine (eggplant), diced
½ courgette (zucchini), diced
1 red pepper, diced
1 medium onion, diced
4 cloves garlic, halved
1 tsp dried parsley
2 tbsp oil
400g tin chickpeas, drained
3 tbsp garlic and herb cream cheese
75g cheddar cheese, grated
Directions:
Preheat oven to 375°F (190°C).
In an 8×8″ baking dish, combine the diced carrot, aubergine, courgette, red pepper, onion, garlic, dried parsley, and oil. Toss to coat the vegetables evenly.
Roast in the oven for 40 minutes until the vegetables are tender.
Remove from oven, add the chickpeas and garlic and herb cream cheese, stirring to combine. Top with grated cheddar.
Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Prep Time: 15 mins
Kcal: 371 per serving | Servings: 4
