Chickpea Stew

Submitted by Lesley J.

2 cans of precooked chickpeas (preferably organic)

1 carton of pasta sauce with olives and olive oil

1 large onion

1 clove garlic

Herb salt to taste

1 can of coconut milk

1 tablespoon of Tofutti plain cream cheese

Cook the onion, garlic until browning. Add in the coconut milk and pasta sauce, herb salt and Toffuti. Cook until bubbling/melted. Add chickpeas and cook further until warmed through. Serve on a bed of wholegrain Basmati rice