Crunchy Chickpea Pies
Serves: 4
Prep time: 5
Cook time: 30
2 ½ serves per portion
Recipe courtesy of Marjorie Shannen, Springsure Branch
Ingredients:
- 1 large onion, diced
- 100g bacon, fat trimmed and diced
- 2 teaspoons classic pesto
- 1 teaspoon Korma curry paste, mild
- 400g can chickpeas, reduced salt, drained and rinsed
- 400g can diced tomatoes, salt reduced
- 1 cup cornflakes, crushed
- 1 cup cheese, reduced fat, grated
Method:
- PREHEAT oven to 160°C.
- HEAT a frying pan with a drizzle of olive oil and fry onion and bacon for 5 minutes. Remove from heat and transfer to a large bowl.
- DISSOLVE pesto and curry paste in 1 teaspoon of hot water.
- ADD chickpeas, tomatoes, and pesto mix to the bowl with the onion and bacon in it. Mix well.
- PLACE mixture into 4 large ramekins (with about a 1 cup capacity).
- COMBINE corn flakes with grated cheese and top each ramekin with a quarter of the mixture.
- BAKE for 30 minutes.
What's Great About It:
Chickpeas are packed full of protein and fibre and they count toward your serves of veggies too! These chickpea pies are a great side or make for an impressive snack if entertaining. The cornflake and cheese crust gives them a crunchy texture that kids are sure to love.
