Ingredients: (makes three portions)
1 large tin chickpeas
250ml tomato passata
1 red onion
2 garlic cloves
1 tsp olive oil
1 tsp paprika
1 tsp cayenne pepper
Finely chop the red onion and garlic and add to a pot with the olive oil.
Cook till slightly browned and fragrant.
Drain the can of chickpeas and add to the pot.
Pour the tomato pasta on top and add the spices.
Bring to the boil, then reduce heat, cover and simmer for 5-10 minutes.
I served mine with some piri piri chicken sausages, turkey bacon and a
BFree Multi seed bagel.