Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 large onion (chopped finely)
  • 2 cloves of garlic (crushed)
  • 8 ripe tomatoes (chopped finely)
  • 2 tsp red chilli paste (adjust to your preference)
  • 400 g can of chickpeas (rinsed and drained)
  • 450 ml vegetable stock
  • Salt and freshly ground pepper
  • Fresh basil leaves to garnish

Instruction

  • Heat the oil in a medium sized pan and then sauté the onion and garlic for 4 – 5 minutes until soft.
  • Add the chopped tomatoes and the chilli paste and cook for about 10 minutes until the tomatoes are broken down.
  • Remove the tomatoes from the heat and using either a stick blender, or a food processor blitz to thick pulp.
  • Return the pulp to the pan and heat and stir in the drained chickpeas and vegetable stock.
  • Cook for 10 - 15 minutes.
  • Season to taste
  • Serve garnished with fresh basil leaves.