AuthorSteveCategoryMain 150 g Sun-Dried Tomatoes in Oil
1 Red Onion - Finely Chopped
150 ml Double Cream
4 Garlic Cloves - Minced/Finely Chopped
1 tsp Smoked Paprika
0.50 tsp Dried Red Chilli Flakes
200 ml Vegetable Stock
400 g Chickpeas - Drained
50 g Parmesan
15 g Basil Leaves - Chopped
1
Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside.
2
Heat the tomato oil in a large frying pan over a medium heat. Add the onion and garlic to the oil and fry for 5 minutes until the onion starts to soften.
3
Add the chopped sun-dried tomatoes, paprika and chilli flakes and chickpeas to the pan. Fry for another 2 minutes.
4
Pour in the stock and double cream. Allow to gently simmer and reduce for 10 minutes until the sauce is thick and the chickpeas are tender.
5
Stir through the Parmesan, season well with freshly ground salt and black pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve with roasted broccoli and crusty bread for dipping.
Ingredients
150 g Sun-Dried Tomatoes in Oil
1 Red Onion - Finely Chopped
150 ml Double Cream
4 Garlic Cloves - Minced/Finely Chopped
1 tsp Smoked Paprika
0.50 tsp Dried Red Chilli Flakes
200 ml Vegetable Stock
400 g Chickpeas - Drained
50 g Parmesan
15 g Basil Leaves - Chopped
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