Enjoying meat free meals a few times a week is not only great for your health, it’s also great for losing baby weight and great for your budget!
This tomato and Chickpea Bake is rich and tasty and full of flavour!
- Prep Time: 7 mins Cooking Time: 30 mins
Ingredients (Makes 1 serve)
- 1/8 chopped brown onion (12.5 grams)
- 1 & 1/2 teaspoons extra virgin olive oil (7.5 mls)
- 1/2 clove finely chopped garlic (1.5 grams)
- 100 grams of tinned tomatoes
- 1/4 cup water (62.5 mls)
- 1 teaspoon dried Italian herbs (1 grams)
- 100 grams of tinned chickpeas, drained
- 1 slice wholegrain or gluten-free bread of choice (40 grams)
- 1 teaspoon grated Parmesan cheese (3 grams)
- 1/2 cup green beans (60 grams)
- 1/2 cup broccoli (50 grams)
Method
- Preheat oven to 180C.
- Heat a frypan over a medium heat. Heat 1 teaspoon per serve of the oil in frypan and cook onion for 2-3 minutes until tender.
- Add the garlic, tinned tomatoes, water and dried herbs.
- Bring to the boil, then reduce heat to simmer for 10 minutes. Rinse and drain the chickpeas and stir through for the final 2 minutes of cooking.
- Spoon mixture into a baking dish.
- Tear the bread into pieces and place on top of the chickpea mix. Drizzle over the remaining olive oil and sprinkle over the Parmesan cheese.
- Place dish in the oven to bake for 15-20 minutes until bread is crisp and golden.
- While bake is cooking, cut broccoli into florets and trim beans and steam until tender crisp to serve with the chickpea bake.
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Krystle Lost 38kgs*
Krystle says:
“I love how all the calories are already worked out for you on the 28 Day Challenge meal plans and recipes are already there. This simplifies life for me while I am learning to have a different relationship with food. I am also learning that eating the correct amount of calories to assist weight loss is crucial. I have always been overweight, so Lose Baby Weight is helping me to change a lifetime of habits.”
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