Sundried tomato chickpeas

Sundried tomatoes and I feel chic

Serves 2-3

Ingredients

  • 1 Tin Chickpeas

  • 1 Onion

  • 4 Garlic

  • 1 tbsp Tomato Puree

  • 5 Sundried tomatoes

  • 200-300 ml stock

  • 1/2 Lemon, Juiced

  • 2 tbsp Nutritional Yeast or Parmesan

  • Broccoli

Method

  1. Roast the broccoli in oil and salt for 20 mins

  2. Fry the onion, garlic and tomato puree

  3. Add the chickpeas

  4. Blitz the sundried tomatoes, stock, lemon juice and parmesan

  5. Add the sauce to the chickpeas

  6. Simmer for 5-10 mins and serve with the broccoli and a slice of thick toasted bread

You can make this into a simple pasta sauce by switching out the chickpeas (or also keeping them) and adding pasta.