INGREDIENTS 

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 can (240g) chickpeas, drained
• 1 jar (190g) Sacla’ Vegan Chilli Pesto
• Salt to taste

INSTRUCTIONS 

1. Heat 2 tablespoons of olive oil in a pan over medium heat.
2. Add diced onion and sauté until translucent.
3.  Sprinkle a pinch of salt over the onions.
4. Toss in the drained chickpeas and cook for 3-4 minutes, stirring regularly.
5.  Add the entire jar (190g) of Sacla’ Vegan Chilli Pesto.
6. Stir well and cook for another 2 minutes.
7. Pour in one cup (200ml) of boiling water and mix thoroughly.
8.  Allow the mixture to simmer for 3-4 minutes.
9. Serve with boiled rice, naan, or pitta bread.