WHAT YOU DO
Step 1. Preheat a large frying pan and add one tablespoon of olive oil.
Step 2. Finely chop the onion, carrots, celery and pepper and add to the pan. Very gently saute the vegetables until tender, and then add in the chopped tomatoes. Add some sea salt and freshly ground black pepper.
Step 3. Continue to cook until the tomatoes have broken down into a sauce, then add in the drained chickpeas. Simmer for five mins and then sprinkle with coriander.
Step 4. Serve with rice, spuds or a baguette drizzled with olive oil. Bake or griddle the bread if it’s yesterday’s bake.
