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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
Directions
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
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