Spiced chickpea bakes
- 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
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)
Total fat 2.9g
–Saturated fat 0.8g
Dietary fibre 1.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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