Spiced chickpea bakes

Author: HFG staff

Photographer: HFG staff

Similar to savoury muffins, these low kilojoule spiced chickpea bakes are great for a healthy snack or work lunch

Serves: 18

Time to make: 40 mins , + cooling

Hands-on time: 15 mins

Ingredients

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Oil spray, to grease
1/2 cup self-raising flour
1 tablespoon curry paste
5 large eggs, beaten
5 tablespoons skim milk
1 courgettezucchiniX, grated
2 cloves garlic, crushed
400g can chickpeagarbanzoXsgarbanzosX in water, drained
1 orange or red capsicum, diced
1/2 cup reduced-fat cheddar, grated
4 tablespoons chopped fresh coriandercilantroX

Instructions

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1 Heat the oven to 180°C/fan 160°C/gas 4. Spray 18 holes of 2 x 12-hole muffin trays with oil.

2 Mix all the ingredients together in a large bowl until just combined, then spoon evenly into the prepared trays. Bake for 25 min or until golden and firm to the touch.

3 Leave to cool in the trays for 15 min before turning out to serve warm. Or cool completely and chill in an airtight container for up to 4 days.

Nutrition Info (per serve)

Calories 68 cal

Kilojoules 285 kJ

Protein 4.7 g

Total fat 2.9 g

Saturated fat 0.8 g

Carbohydrates 6.3 g

Sugar 0.9 g

Dietary fibre 1.3 g

Sodium 79 mg

Calcium 54 mg

Iron 0.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.