Baked chickpeas with tomato and mozzarella

Ingredients for 1 serving

Use ready-to-eat chickpeas; 200 g is the drained weight. Weigh mozzarella without its liquid too. No oil or bread is included. The passata covers the base, so the dish does not need greasing. Timing is approximate and depends on your dish and oven.

Method

1. Heat the oven to 190°C conventional. Choose a small ovenproof dish for one serving.
2. Drain the cooked chickpeas, weigh 200 g and mix with 150 g passata in the dish. Spread evenly so all the chickpeas touch the sauce.
3. Drain and weigh 60 g mozzarella. Tear it into small pieces and distribute over the top. Leave out the packing liquid, which would dilute the sauce.
4. Bake for about 15–20 minutes until hot in the centre, the sauce bubbles and the cheese melts. Cover if the top browns too quickly. Use oven gloves to remove the dish.
5. Let stand for a few minutes and serve the whole dish as one portion. Taste before adding salt because the ingredients already contain it. Count any bread, oil or other additions separately.

How we calculated it

Ingredient energy = weight in grams × kcal per 100 g ÷ 100. The sum covers the whole recipe, which makes one serving. Card energy is rounded to 10 kcal and protein to a whole gram.

434.80 kcal → ≈ 430 kcal · 24.60 g → 25 g

The calculation covers one whole serving using the listed labels and weights. Values depend on your brands; calculate substitutions and additions separately. This is an ingredient calculation, not nutrition inferred from a photograph.