MARRY ME CHICKPEAS

INGREDIENTS
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1⁄2 tsp chilli flakes (adjust to taste)
• 1 tsp paprika
• 2 tbsp tomato paste
• 250 ml vegetable stock
• 1 × 400 ml can coconut milk
• 2 × 400 g cans chickpeas, drained and rinsed
• Salt and black pepper, to taste
• 1⁄4 cup fresh basil, torn
To Serve
• Fresh crusty bread, toasted

METHOD

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and cook for 6–8 minutes until softened and lightly golden.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the oregano, thyme, chilli flakes, paprika, and tomato paste. Cook for 1–2 minutes to toast the spices and deepen the flavour.
5. Pour in the vegetable stock and stir until combined.
6. Add the coconut milk and chickpeas and bring to a gentle simmer.
7. Cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
8. Season with salt and black pepper to taste.
9. Stir through the fresh basil just before serving.
   To Serve
10. Ladle the chickpeas into bowls and serve with warm crusty bread for dipping.