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Preparation
- Heat 1 tbsp of the oil in a large, deep frying pan. Thinly slice the onion and fry for 6-8 minutes until soft. Slice 2 of the garlic cloves and add to the frying pan. Cook for 2 minutes, then add the tomato paste and dried herbs. Continue to cook for another 2-3 minutes. Drain and rinse the chickpeas, then add to the pan. Roughly chop the sundried tomatoes and add these to the pan. Stir to combine, then add the soy milk and bring to a simmer. Simmer for 5 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
- Slake the cornflour with a little water and add to the pan. Continue to simmer until the sauce thickens to a creamy consistency. Add the spinach to the pan with the chilli flakes and cover. Leave on a low heat until the spinach has wilted.
- Meanwhile, slice the sourdough into chunky slices, place on a baking tray and drizzle with the remaining oil. Bake for 6-8 minutes, until golden. Remove from the oven and rub with the remaining garlic clove.
- Season the chickpeas to taste and stir through a handful of fresh basil leaves. Serve with the garlic sourdough toasts.
A vegan take on the ‘marry me chicken’ trend, with chickpeas instead of chicken for a fibre-packed, budget-friendly dinner.