This creamy tomato chickpea bake is inspired by one of my favourite comfort food combinations: tomato soup and grilled cheese. Instead of making both separately, I’ve combined them into one easy bake, with creamy tomato chickpeas topped with big chunks of sourdough and plenty of sharp Cheddar. It’s all baked together until the bread is golden and crispy and the cheese is melted and bubbling.
Why you’ll love this recipe
All made in one pot – instead of making tomato soup separately, creating extra washing up from blending, and then making a grilled cheese, this is all made in one pot. Simply top your creamy tomato chickpeas with big chunks of sourdough, sprinkle with Cheddar and bake until golden and crispy.
It’s packed with fibre – chickpeas make this comforting bake more filling while adding plenty of fibre and plant-based protein.
You can switch up the beans – I made these with chickpeas, but they would also be delicious with creamy butter beans or white beans. Use whatever you have in the cupboard!
Use your favourite cheese – I used a sharp mature Cheddar to contrast with the creamy tomato chickpeas. You could switch it up with mozzarella for a gooey cheese topping or Gruyère for a more sophisticated, nutty flavour.
Creamy tomato chickpea bake ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 small onion, finely sliced
- 2 garlic cloves, finely chopped
- 4 tbsp tomato purée
- 400g cherry tomatoes, halved
- 570g jar chickpeas or butter beans, with the stock
- 3 tbsp double cream
- Small handful fresh basil, sliced (or 1 tsp dried basil)
- 150g sourdough bread, sliced into bite-sized pieces
- 125g mature Cheddar, grated
- Salt and black pepper, to taste
How to make creamy tomato chickpea bake
1. Start the tomato sauce
Preheat the oven to 220°C/200°C fan.
Heat a large ovenproof frying pan or casserole dish over a medium-high heat. Add the olive oil and onion and fry until soft, around 5 minutes. Add the garlic and fry for a further minute.
Add the tomato purée and stir for one minute to caramelise slightly before stirring in the cherry tomatoes.
Cook for a further 5–6 minutes until the tomatoes start to break down, adding a splash of water if necessary to stop them sticking.
2. Add the chickpeas
Stir in the chickpeas with their stock and cook until heated through.
Stir in the double cream and most of the basil, then season to taste with salt and plenty of black pepper.
3. Add the sourdough and cheese
Remove from the heat and top evenly with the sourdough pieces. Drizzle with a little olive oil, then sprinkle over the Cheddar.
Drizzle with a little more olive oil and transfer to the oven.
4. Bake
Bake for 10–15 minutes, until the bread is golden and crispy and the cheese has melted and started to bubble.
Scatter over the remaining fresh or dried basil and serve straight away.
Can I use butter beans instead of chickpeas?
Absolutely. Creamy butter beans work really well in this recipe and make an even softer, creamier bean bake. You could also use cannellini beans or another white bean.
Can I use a different cheese?
Yes! Mature Cheddar gives this bake that sharp, savoury flavour that works so well with the sweet tomato sauce. Mozzarella will give you a gooier topping, while Gruyère adds a nuttier flavour.
Can I make this without the cream?
Yes. The cream makes the tomato sauce extra rich and creamy, but you can leave it out for a lighter version. You could also single cream instead.
What should I serve with this chickpea bake?
It’s pretty filling on its own, but I like serving it with something green on the side. A simple salad, steamed greens or some roasted broccoli would all work well.
More bean recipes
If you liked this recipe, check out more of my bean recipes:
Creamy Tomato chickpea Bake
Ingredients
Method
- Preheat the oven to 220°C/200°C fan.
- Heat a large ovenproof frying pan or casserole dish over a medium-high heat. Add the olive oil and onion and fry until soft, around 5 minutes. Add the garlic and fry for a further minute.
- Add the tomato purée and stir for one minute to caramelise slightly before stirring in the cherry tomatoes.
- Cook for a further 5–6 minutes until the tomatoes start to break down, adding a splash of water if necessary to stop them sticking.
- Stir in the chickpeas with their stock and cook until heated through.
- Stir in the double cream and most of the basil, then season to taste with salt and plenty of black pepper.
- Remove from the heat and top evenly with the sourdough pieces. Drizzle with a little olive oil, then sprinkle over the Cheddar.
- Drizzle with a little more olive oil and transfer to the oven.
- Bake for 10–15 minutes, until the bread is golden and crispy and the cheese has melted and started to bubble.
- Scatter over the remaining fresh or dried basil and serve straight away.
