Baked “beans” recipe

Traditionally, baked beans are made with haricot beans, however, I wanted to mix things up a bit by using a different pulse. Since, chickpeas are one of my favourite pulses, I decided to try them in this recipe and it turned out delicious!


Serves: 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes


  • 1 large onion, diced
  • 100g mushrooms, diced
  • 1 tsp oil
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • juice of 1/2 a lemon
  • a few basil leaves, shredded
  • salt and pepper
  • 2 x 300g can chickpeas, drained (360g drained weight)


  1. Sauté the onion and mushrooms for 5 minutes in an oiled frying pan.
  2. Add the can of chopped tomatoes, tomato purée, lemon juice, basil, and salt and pepper to taste. Bring to the boil and then let simmer for 10 minutes, stirring occasionally.
  3. Stir in the chickpeas and simmer for a further 5 minutes.

Nutritional information

Each serving approximately contains:

  • Calories: 111 kcal
  • Fat: 2.6g
  • Carbohydrates: 13.9g
  • Protein: 5.5g

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