Tomato, mozzarella & chickpea pan bake | SA Garden and Home

Ingredients

• ½ loaf ciabatta, crusts removed, torn into 2cm pieces
• 2 cups cherry tomatoes, divided
• ⅓ cup olive oil
• 1 x 400 g canned chickpeas, drained and rinsed
• 100 g fresh ricotta, crumbled
• 10 eggs
• 2 garlic cloves, minced
• ¾ cup chopped parsley
• ½ cup grated parmesan
• 1 tbsp capers
• ⅔ cup pitted olives, halved
• 110 g mozzarella, torn
• 2 tbsp basil leaves, torn