Mediterranean chickpea and vegetable bake

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 2 x 400g tins tinned chickpeas, drained and rinsed
• 2 medium courgette, diced
• 2 medium red pepper, diced
• 1 large red onion, sliced
• 2 x 400g tins tinned chopped tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 cloves garlic cloves, crushed

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Preheat the oven to 200°C (180°C fan)/gas 6.
2. 2Step 2. Put the courgette, pepper and onion in a large roasting tin with 1 tablespoon of the oil and toss to coat.
3. 3Step 3. Roast for 15 minutes until starting to soften.
4. 4Step 4. Meanwhile, mix the tomatoes, garlic, oregano and remaining oil in a bowl.
5. 5Step 5. Stir the chickpeas and tomato mixture through the roasted vegetables.
6. 6Step 6. Return to the oven for a further 20 minutes until thickened and bubbling.
7. 7Step 7. Season to taste, then cool quickly and divide into portions.
8. 8Step 8. Reheat until piping hot throughout before serving with wholegrain rice, couscous or bread.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.