- PrepPreparation time5
- CookCooking time10
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 10gSodium: 437mg
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Print- 1/2 quantity of the tomato-based sauce
- Pinch of chilli flakes or ground chilli
- 1 x 400g can chickpeas
- Your choice of herbs (1 or 2 tablespoons of chopped coriander, continental parsley or basil) and/ or a cup of green leaves like rocket or baby spinach.
- Mix the amount of chilli you want to use (from none to a teaspoon depending on how much heat you want. I’d use about 1/8 of a teaspoon) with the tomato-based sauce and bring to a low simmer
- Drain the chickpeas. You can rinse them or not as the liquid they are cooked in is also nutritious, containing protein and fibre. I like to rinse mine.
- Add the chickpeas to the tomato-based sauce. Cook on a moderate heat for 5 minutes to warm the chickpeas through. Stir a few times while it is cooking.
- Take off the heat and add any herbs and green leaves.