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5 from 9 votes

Creamy chickpea bake

This creamy chickpea bake is the ultimate comfort food, with chickpeas and roasted vegetables in a creamy, garlicky sauce, topped with melted cheese.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main meals
Servings: 3 people
Calories: 371kcal
Author: Becca Heyes


  • 1 medium carrot, diced fairly small
  • ½ medium aubergine (eggplant), diced
  • ½ medium courgette (zucchini), diced
  • 1 red pepper, diced
  • 1 medium onion, diced
  • 4 cloves garlic, peeled and each cut into 2-3 pieces
  • 1 teaspoon dried parsley
  • 2 tablespoon oil
  • 400 g tin chickpeas, drained (240g, or ~ 1 ¼ cups, when drained)
  • 3 tablespoon garlic and herb cream cheese
  • 75 g cheddar cheese, grated (~ ¾ cup when grated)


  • Add the vegetables (carrot through garlic) to a baking dish (mine measured approx. 8 x 8 inches), along with the dried parsley and oil. Mix well to combine. Roast at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, stirring halfway, or until nicely roasted.
  • Add the drained chickpeas and garlic and herb cream cheese to the hot vegetables, and mix until the cream cheese has melted. Sprinkle the grated cheddar on top, and return to the oven for a further 15 minutes or so, until piping hot.



Serving: 1portion | Calories: 371kcal | Carbohydrates: 32.4g | Protein: 14.7g | Fat: 21.2g | Saturated Fat: 8.1g | Cholesterol: 36mg | Sodium: 261mg | Potassium: 663mg | Fiber: 9.3g | Sugar: 11.3g | Calcium: 266mg | Iron: 3mg