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 

INSTRUCTIONS 

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