Tomato, mozzarella and chickpea pan bake

This vegetarian cheesy bake is a great Italian inspired casserole to throw together on a weeknight, for lots of rich delicious flavour, fast.

  • 1 hr cooking
  • Serves 6
  • Print


Tomato, mozzarella and chickpea pan bake
  • 1/2 loaf ciabatta, crusts removed, torn into 2cm pieces
  • 400 gram grape tomatoes, halved lengthways
  • 1/3 cup extra-virgin olive oil
  • 400 gram canned chickpeas, drained, rinsed
  • 100 gram fresh ricotta
  • 10 eggs
  • 2 clove garlic, crushed
  • 3/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup finely grated parmesan
  • 1 tablespoon drained baby capers
  • 2/3 cup pitted kalamata olives, halved
  • 110 gram ball buffalo mozzarella, torn
  • 2 tablespoon fresh basil leaves, torn


Tomato, mozzarella and chickpea pan bake
  • 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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