Chickpea Slice

This year is all about the low sugar, low fat, low processed food. In the course of my culinary quest to achieve this I am rediscovering old recipes and trying out new ones. In the past I have always thought of chickpeas as a winter thing, mainly as an additive to soups and stews. In this summerish recipe they shine as the star of the dish.
Ingredients-
Oil spray
2-4 shallots, sliced.
I red capsicum, diced.
1 zucchini, diced
2x 400g cans of chickpeas, drained and rinsed.
1 tbsp red curry paste
1/2 cup breadcrumbs
2 eggs
2 tsp mustard
1 tbsp leamon juice
1tsp pepper
optional: natural yoghurt or sour cream to serve
Method-
Preheat oven to 180C. Spray frypan with oil, add shallots, red capsicum and zucchini, then cook until soft.
Mash 1 can of chickpeas.
Throw all ingredients into a bowl and mix until well combined.
Press mixture into a baking dish and cook for around 25 minutes or until firm.
Serving suggestion-
Serve with yoghurt or sour cream.
Nutritional Stats (per serve)-
3.7g fat, 3.2g fibre, 5.9g protein, 105cal

This recipe is fast, simple and, supposedly, serves 8. We got 5 reasonable sized servings out of it and accompanied by a side salad it made a filling dinner.
*****for ease
**** for taste