/gheeː peaː teaː/
Servings: 4 | 30 minutes | 500 kcal
This recipe was invented by a group of vegan chefs in the heart of Italy, who sought to create a dish that captured the essence of traditional Tuscan cuisine, but was also in line with their plant-based ethos.
This recipe was inspired by a trip to the hills of Tuscany, where I fell in love with the simple, rustic flavors of the local cuisine.
Ingredients
- 400 grams Chickpeas
- 3 pieces Garlic
- 2 tablespoons Olive oil
- 500 grams Tomatoes
- 1 cup Fresh basil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped garlic and sauté until golden brown.
- Add the tomatoes and cook until they become soft and start to break down.
- Stir in the chickpeas and season with salt and pepper. Cook for a further 5 minutes.
- Remove from heat and stir in the fresh basil.
- Serve warm with a drizzle of olive oil and a sprinkle of black pepper.