This is one of those vegetarian dishes that carnivores love. All the ingredients are probably already in your cupboards.
400g can of chickpeas (use the juice to make our aqua faba chocolate dessert)
2 eggs, beaten
1 diced chili (optional)
Handful of fresh herbs
1 tsp ground coriander
1 medium red onion peeled and diced
Preheat the oven to 160 C.
Mash up the chickpeas and mix in with the other ingredients, season and pop in the oven for 35-45 minutes. Check its cooked with a skewer (it should come out clean) and allow to cool a bit before serving.
We serve this a vege main and any leftovers are fought over to have for lunch in a pitta bread the next day.