Creamy Tomato Pesto Chickpeas

Name: Creamy Tomato Pesto Chickpeas
Prep time: T15HMS
Cook time: T25HMS
Ingredients: ½ jar Sacla’ Vegan Tomato Pesto; ½ red onion; ½ garlic bulb; 1 red pepper; 2tbsp.; 2 fresh tomatoes; Handful dried herbs; 1 tin chickpeas (and their water); 100ml plant-based milk; 50g coconut yoghurt; Handful basil leaves; 2 slices toasted sourdough

Rich, creamy and saucy chickpeas loaded with Vegan Tomato Pesto, onion and juicy tomatoes. Perfect for mopping up with your favourite bread – who wants a bowl?

Prep Time

Cook Time

Serves

Ingredients

½ jar Sacla’ Vegan Tomato Pesto
½ red onion
½ garlic bulb
1 red pepper
2tbsp.
2 fresh tomatoes
Handful dried herbs
1 tin chickpeas (and their water)
100ml plant-based milk
50g coconut yoghurt
Handful basil leaves
2 slices toasted sourdough

Recipe products

How to make the recipe

Step 1

Add half of the chickpeas, coconut yoghurt, plant-based milk and 2 tbsp. Sacla' Vegan Tomato Pesto to a blender and blend into a smooth sauce.

Step 2

Heat the olive oil in a pan and dice the red onion, red pepper, tomatoes and garlic. Add these to the pan and cook on a low heat for 10 mins until softened.

Step 3

Add the other half of the chickpeas and pour over the sauce. Stir in some more Tomato Pesto and cook for another few minutes.

Step 4

Spoon into bowls and top with basil leaves for serving. Toast some slices of sourdough and use them to scoop up the chickpeas.