Chickpea Pizza Bake

Adaptable. Delish. Packed with plant-protein.  Oh, and E A S Y.

Next time I’m adding eggs and making it shakshuka style to make it even MORE of a main meal. But it’s perfect just like this too. 

I used my slow cooked tomato sauce for this dish, but you can use fresh tomatoes if you have them this season, or you can even use your favorite store-bought tomato sauce if you want it ready nice and quick. 

I had over my sister/friend and her baby for lunch and served this dish with a Baby Bibb salad.  

She approved of this dish and Talia approved of her baby. That baby got sooooooo many kisses.

Recipe below!  

Stay tuned for an egg addition to this recipe soon, but enjoy like this!  

Chickpea Pizza Bake 

INGREDIENTS :

3 TBS olive oil 

1 onion, thinly sliced 

6 cloves garlic, roughly chopped 

2 15-ounce cans chickpeas, drained and rinsed 

3 cups tomato sauce or 1, 24-ounce jar marinara sauce 

1/4 cup warm water 

kosher salt and freshly cracked black pepper to taste 

1.5 cups shredded mozzarella 

Basil to garnish 

Toasted sourdough to serve 

INSTRUCTIONS :

1. Heat the olive oil over medium high heat in a large oven proof skillet. Add the onion and saute for 3 minutes or until soft. Add the garlic and cook for 30 seconds to 1 minute or until fragrant.  

2. Add the chickpeas and stir to combine, followed by the marinara sauce, water to thin it out and season with salt and pepper. 

3. Simmer for 15 minutes. Add the shredded cheese on top and transfer to the broiler to melt the cheese until golden. Top with basil and serve with sourdough bread on the side.