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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.
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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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Selina
20 days ago
surprisingly refreshing :) added some leftover zucchini and didn’t roast the tomatoes because i didn’t want to use the oven during this heatwave. I especially enjoyed the sauce!
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Gigi
18 days ago
Sounds great, Selina! Adding zucchini is a smart move. Happy you loved the sauce!
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Keviwan C
21 days ago
Very nice dish! I’m slow, so prep for me was more like 20 mins. I had beautiful cherry tomatoes that I had picked up at the market yesterday, went to grab to put in the preheated oven and they were no where to be found! Turns out my daughter decided to make something with them last night! So I ended up using fire-roasted tomatoes from a can…I’m sure that took away a bit from the overall taste experience. Despite that it was really good!
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Gigi
21 days ago
Well, at least the fire-roasted tomatoes came through for you! Thanks for giving it a try 😂
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Lesley V
2 months ago
So hearty and full of flavor! Quick and easy also.
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Gigi
2 months ago
Thanks Lesley! So glad you found it delicious and easy. 😊
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Sara H
2 months ago
This was so warming and delicious on a rainy Thursday evening. Loved it!
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Gigi
2 months ago
So glad you enjoyed it, Sara! Perfect meal for a rainy day! 🌧️
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Susanna G
3 months ago
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Gigi
3 months ago
Love this so much! ❤️❤️
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Susanna G
3 months ago
Buonissimoooo
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Gigi
3 months ago
Grazie mille, Susanna! 🌟
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Sabine K
3 months ago
Köstlich! 😊
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Gigi
3 months ago
Danke, Sabine! So glad you enjoyed it. 😊
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Karen C
3 months ago
Delightful
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Gigi
3 months ago
Thanks, Karen! So glad you loved it. 🥰
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Sheri L
3 months ago
Yummmmmmmm 😋😋😋
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Gigi
3 months ago
Aw thanks, Sheri! So glad you're loving it! 😋 love the picture!!
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Sophie Robinson
3 months ago
Absolutely delicious 😋
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Gigi
3 months ago
Glad you enjoyed it, Sophie! 😊
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Sara M
3 months ago
Lovely and fresh for summer, we had it cold and it was very refreshing
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Lina
3 months ago
So yummy!! Creamy and flavourful 😋 Question; when I've blended the sauce (using nutribullet) it's nice and silky smooth, however, as soon as I add to the pan and gently heat it, it becomes grainy 🙄 Any suggestions to how i can remedy this? 🙏💚
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Gigi
3 months ago
So glad you loved it Lina! 🥹 The grainy texture is likely because the pan was too hot when you added the sauce, high heat can cause the tofu to split a little. Try leaving the pan with the chickpeas to cool down a bit first, then add the sauce and warm it up gently and it should stay beautifully silky! Let me know if it works next time 🙌
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Sarah B
3 months ago
Is "cooked chickpeas" straight from the can or do I have to do something to them before adding them to this recipe?
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Gigi
3 months ago
It’s chickpeas straight from the jar with a bit of their stock. You can either drain and rinse them if you don’t like the stock and replace it with water or veggie stock 🙌
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Elena M
3 months ago
Very very delicious and quick to make. It’s full of flavour and feel good food. I made a big pot to keep me going the whole week 😁
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Vanessa E
3 months 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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Gigi
3 months ago
Thanks, Vanessa! Happy you find AskGigi useful x
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Elisa M
3 months ago
Delicious! I used silken tofu since I didn’t have the normal one, but it came out tasty anyway!
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Gigi
3 months ago
So glad it worked out, Elisa! Silken tofu for the win! 😊
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heidi d
3 months 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
3 months 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
3 months 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
3 months 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
3 months 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
3 months 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
S
Selina
20 days ago
surprisingly refreshing :) added some leftover zucchini and didn’t roast the tomatoes because i didn’t want to use the oven during this heatwave. I especially enjoyed the sauce!
Like
Reply
Cancel
Gigi
18 days ago
Sounds great, Selina! Adding zucchini is a smart move. Happy you loved the sauce!
Like
Reply
Cancel
Keviwan C
21 days ago
Very nice dish! I’m slow, so prep for me was more like 20 mins. I had beautiful cherry tomatoes that I had picked up at the market yesterday, went to grab to put in the preheated oven and they were no where to be found! Turns out my daughter decided to make something with them last night! So I ended up using fire-roasted tomatoes from a can…I’m sure that took away a bit from the overall taste experience. Despite that it was really good!
Like
Reply
Cancel
Gigi
21 days ago
Well, at least the fire-roasted tomatoes came through for you! Thanks for giving it a try 😂
Like
Reply
Cancel
L
Lesley V
2 months ago
So hearty and full of flavor! Quick and easy also.
Like
Reply
Cancel
Gigi
2 months ago
Thanks Lesley! So glad you found it delicious and easy. 😊
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S
Sara H
2 months ago
This was so warming and delicious on a rainy Thursday evening. Loved it!
Like
Reply
Cancel
Gigi
2 months ago
So glad you enjoyed it, Sara! Perfect meal for a rainy day! 🌧️
Like
Reply
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Susanna G
3 months ago
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Gigi
3 months ago
Love this so much! ❤️❤️
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Susanna G
3 months ago
Buonissimoooo
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Gigi
3 months ago
Grazie mille, Susanna! 🌟
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S
Sabine K
3 months ago
Köstlich! 😊
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Gigi
3 months ago
Danke, Sabine! So glad you enjoyed it. 😊
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K
Karen C
3 months ago
Delightful
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Gigi
3 months ago
Thanks, Karen! So glad you loved it. 🥰
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S
Sheri L
3 months ago
Yummmmmmmm 😋😋😋
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Gigi
3 months ago
Aw thanks, Sheri! So glad you're loving it! 😋 love the picture!!
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Sophie Robinson
3 months ago
Absolutely delicious 😋
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Gigi
3 months ago
Glad you enjoyed it, Sophie! 😊
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Sara M
3 months ago
Lovely and fresh for summer, we had it cold and it was very refreshing
Like
Reply
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Lina
3 months ago
So yummy!! Creamy and flavourful 😋 Question; when I've blended the sauce (using nutribullet) it's nice and silky smooth, however, as soon as I add to the pan and gently heat it, it becomes grainy 🙄 Any suggestions to how i can remedy this? 🙏💚
Like
Reply
Cancel
Gigi
3 months ago
So glad you loved it Lina! 🥹 The grainy texture is likely because the pan was too hot when you added the sauce, high heat can cause the tofu to split a little. Try leaving the pan with the chickpeas to cool down a bit first, then add the sauce and warm it up gently and it should stay beautifully silky! Let me know if it works next time 🙌
Like
Reply
Cancel
S
Sarah B
3 months ago
Is "cooked chickpeas" straight from the can or do I have to do something to them before adding them to this recipe?
Like
Reply
Cancel
Gigi
3 months ago
It’s chickpeas straight from the jar with a bit of their stock. You can either drain and rinse them if you don’t like the stock and replace it with water or veggie stock 🙌
Like
Reply
Cancel
E
Elena M
3 months ago
Very very delicious and quick to make. It’s full of flavour and feel good food. I made a big pot to keep me going the whole week 😁
Like
Reply
Cancel
Vanessa E
3 months 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
Gigi
3 months ago
Thanks, Vanessa! Happy you find AskGigi useful x
Like
Reply
Cancel
E
Elisa M
3 months ago
Delicious! I used silken tofu since I didn’t have the normal one, but it came out tasty anyway!
Like
Reply
Cancel
Gigi
3 months ago
So glad it worked out, Elisa! Silken tofu for the win! 😊
Like
Reply
Cancel
H
heidi d
3 months 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
3 months 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
3 months ago
If you say "400 g chickpeas"; do you mean 1 can of chickpeas (because the net weight is less)...?
Like
Reply
Cancel
Gigi
3 months 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
3 months ago
This is beautiful! Really lovely flavours going on. Great savouriness, nuttiness and a little tang. Very nice, thank you!
Like
Reply
Cancel
Gigi
3 months ago
I'm so glad you enjoyed it, Olly! Thank you for the lovely review x
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