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Creamy Tomato chickpea Bake

Creamy tomato chickpea bake inspired by tomato soup and grilled cheese, with sourdough, Cheddar and plenty of creamy, fibre-rich chickpeas.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil plus extra for drizzling
  • 1 small onion finely sliced
  • 2 garlic cloves finely chopped
  • 4 tbsp tomato purée
  • 400 g cherry tomatoes halved
  • 570 g jar chickpeas or butter beans with the stock
  • 3 tbsp double cream
  • Small handful fresh basil sliced
  • 150 g sourdough bread sliced into bite-sized pieces
  • 125 g mature Cheddar grated
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 220°C/200°C fan.
  2. 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.
  3. Add the tomato purée and stir for one minute to caramelise slightly before stirring in the cherry tomatoes.
  4. 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.
  5. Stir in the chickpeas with their stock and cook until heated through.
  6. Stir in the double cream and most of the basil, then season to taste with salt and plenty of black pepper.
  7. Remove from the heat and top evenly with the sourdough pieces. Drizzle with a little olive oil, then sprinkle over the Cheddar.
  8. Drizzle with a little more olive oil and transfer to the oven.
  9. Bake for 10–15 minutes, until the bread is golden and crispy and the cheese has melted and started to bubble.
  10. Scatter over the remaining fresh or dried basil and serve straight away.