Tomato, Mozzarella And Chickpea Pan Bake

• 1/2 loaf ciabatta, crusts removed, torn into 3/4-inch pieces
• 14 oz grape tomatoes, halved lengthwise
• 1/3 cup extra-virgin olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup ricotta cheese
• 10 None eggs
• 2 cloves garlic, crushed
• 3/4 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup finely grated Parmesan cheese
• 1 tbsp drained baby capers
• 1/2 cup pitted kalamata olives, halved
• 4 oz ball buffalo mozzarella, torn
• 2 tbsp fresh basil leaves, torn

1. Preheat the oven to 425u0b0F.
2. Place the bread on a parchment paper-lined baking pan. Squeeze the seeds and juices from the tomatoes over the bread and place the tomatoes on the pan. Drizzle with half the oil and season to taste. Bake for 15 mins, until bread is golden and tomatoes soft.
3. Meanwhile, using a potato masher, lightly crush the chickpeas in a large bowl and season to taste. Whisk in the ricotta, eggs, garlic, parsley and 3/4 of the Parmesan cheese until combined. Stir in the capers, olives and half the bread-tomato mixture. Season.
4. Heat the remaining oil in an ovenproof 10-inch heavy-bottomed skillet on medium heat until very hot. Immediately add the egg mixture. Top with the remaining bread-tomato mixture and Parmesan cheese. Cook for 8 mins or until browned around the edge and half set.
5. Cover loosely with parchment paper. Bake in the oven for 15 mins or until set. Let stand for 5 mins. Serve topped with mozzarella and basil.

grape tomatoes, extravirgin olive oil, chickpeas, ricotta cheese, eggs, garlic, parsley, parmesan cheese, baby capers, olives, buffalo mozzarella, basil

Taken from recipes-plus.com/api/v2.0/recipes/36815 (may not work)