Tomato, mozzarella and chickpea pan bake

The family will love this simple one-pot vegie meal.
tomato, mozzarella and chickpea pan bake

This vegetarian cheesy bake is an Italian-inspired casserole that’s to throw together on a weeknight, for lots of rich delicious flavour, fast.

Looking for more vegetarian dinners or more one pot meals?



1.Preheat oven to 220°C.
2.Place bread on a baking-paper-lined oven tray. Squeeze seeds and juices from tomatoes over bread; place tomatoes on tray. Drizzle with half the oil; season to taste. Roast 15 minutes, stirring occasionally or until bread is golden and tomatoes soft.
3.Meanwhile, using a potato masher, lightly crush chickpeas in a large bowl; season. Whisk in ricotta, eggs, garlic, parsley and three quarters of the parmesan until combined. Stir in capers, olives and half the tomato mixture. Season.
4.Heat remaining oil in an ovenproof 26cm heavy based frying pan over medium heat until very hot. Immediately add egg mixture; top with remaining tomato mixture and parmesan. Cook 8 minutes or until browned around the edge and half set.
5.Cover loosely with baking paper; bake in the oven 15 minutes or until set. Stand bake 5 minutes. Invert onto a large plate; flip onto a second large plate right-way up. Serve topped with mozzarella and basil. Drizzle with a little extra oil, if you like.

Buffalo mozzarella has a more tangy lactic dairy taste than cow’s milk mozzarella. You can use bocconcini instead, if you prefer.


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