Chickpeas with Tomato and Chilli

Dinner Lunch

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.