Our Favourite Recipes
Creamy Tomato Pesto Chickpeas
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?
Buon Appetito
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
Method
- 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.
- 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.
- Add the other half of the chickpeas and pour over the sauce. Stir in some more Tomato Pesto and cook for another few minutes.
- Spoon into bowls and top with basil leaves for serving. Toast some slices of sourdough and use them to scoop up the chickpeas.
