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 your 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 until the veggies are well coated.
Roast the veggie mixture in the oven for 40 minutes, stirring halfway through.
Remove the baking dish and stir in the drained chickpeas and garlic and herb cream cheese, ensuring even distribution.
Sprinkle the grated cheddar cheese evenly over the top.
Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy this comforting vegetarian bake!
Prep Time: 15 mins
Kcal: 371 | Servings: 4