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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
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Step 1
Preheat the oven to fan 180°C.
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For
2
M
I
For the roasted tomatoes:
150
g
Cherry tomatoes, preferably on the vine
For the base:
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Per Serving
Calories
489kcal
Fat
21g
Carbs
33g
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🌱 Plant Points: 11.0
🌾 For a GF option, serve without the pitta or use a certified gluten-free flatbread instead.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. Store the roasted tomatoes separately for best results.
❄️ Freezer: The chickpea and sauce base freezes well for up to 2 months. Add fresh toppings when serving.
💡 Nutritional values are approximate and calculated per serving. Excludes pitta and cream cheese/coconut yoghurt topping.
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Vanessa E
3 hours ago
Must say i love the assistant. Subbed onion for leek and red bell pepper for carrot - only bc i didn’t have those on hand. Oh - and I had to swap the roasted tomatoes for sun-dried for the same reason. So delicious and can be made in a variety of ways as you can tell. Thanks, Gigi!
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E
Elisa M
a day ago
Delicious! I used silken tofu since I didn’t have the normal one, but it came out tasty anyway!
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H
heidi d
a day ago
oh my goodness...did I bugger that one up. I was in a rush and blended the chick peas with the tofu, miso etc... !! Not my best effort but we'll be eating it for the next few days regardless. If you have any suggestions what to make with the extra sauce (all of the above plus chickpeas!!!)
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Gigi
a day ago
oh no! you cud try and turn the sauce into a delicious enriched soup! Warm it up with a little extra veggie stock till it's silky, then top with toasted pita and fresh herbs.
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V
Valerie D
2 days ago
If you say "400 g chickpeas"; do you mean 1 can of chickpeas (because the net weight is less)...?
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Gigi
2 days ago
Hi Valerie! No, it’s the actual weight of the chickpeas. If you are UK based it’s the 570g jar (which is 400g of drained chickpeas), more or less the equivalent of two 400g cans. Hope that explains x
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O
Olly P
2 days ago
This is beautiful! Really lovely flavours going on. Great savouriness, nuttiness and a little tang. Very nice, thank you!
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Gigi
2 days ago
I'm so glad you enjoyed it, Olly! Thank you for the lovely review x
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to fan 180°C.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the roasted tomatoes:
150
g
Cherry tomatoes, preferably on the vine
For the base:
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
489kcal
Fat
21g
Carbs
33g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 11.0
🌾 For a GF option, serve without the pitta or use a certified gluten-free flatbread instead.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. Store the roasted tomatoes separately for best results.
❄️ Freezer: The chickpea and sauce base freezes well for up to 2 months. Add fresh toppings when serving.
💡 Nutritional values are approximate and calculated per serving. Excludes pitta and cream cheese/coconut yoghurt topping.
Only visible to you
Made it?
Cancel
Vanessa E
3 hours ago
Must say i love the assistant. Subbed onion for leek and red bell pepper for carrot - only bc i didn’t have those on hand. Oh - and I had to swap the roasted tomatoes for sun-dried for the same reason. So delicious and can be made in a variety of ways as you can tell. Thanks, Gigi!
Like
Reply
Cancel
E
Elisa M
a day ago
Delicious! I used silken tofu since I didn’t have the normal one, but it came out tasty anyway!
Like
Reply
Cancel
H
heidi d
a day ago
oh my goodness...did I bugger that one up. I was in a rush and blended the chick peas with the tofu, miso etc... !! Not my best effort but we'll be eating it for the next few days regardless. If you have any suggestions what to make with the extra sauce (all of the above plus chickpeas!!!)
Like
Reply
Cancel
Gigi
a day ago
oh no! you cud try and turn the sauce into a delicious enriched soup! Warm it up with a little extra veggie stock till it's silky, then top with toasted pita and fresh herbs.
Like
Reply
Cancel
V
Valerie D
2 days ago
If you say "400 g chickpeas"; do you mean 1 can of chickpeas (because the net weight is less)...?
Like
Reply
Cancel
Gigi
2 days ago
Hi Valerie! No, it’s the actual weight of the chickpeas. If you are UK based it’s the 570g jar (which is 400g of drained chickpeas), more or less the equivalent of two 400g cans. Hope that explains x
Like
Reply
Cancel
O
Olly P
2 days ago
This is beautiful! Really lovely flavours going on. Great savouriness, nuttiness and a little tang. Very nice, thank you!
Like
Reply
Cancel
Gigi
2 days ago
I'm so glad you enjoyed it, Olly! Thank you for the lovely review x
Like
Reply
Cancel
