800gcanned chickpeasdrained, reserve some of the water
2garlic clovesfinely chopped
1tbspfresh gingerpeeled, finely chopped
3tbspsun-dried tomatoesin oil, finely chopped
4tbspThai basilfinely chopped (see Notes below for alternatives)
Sea salt and pepper to taste
In a saucepan heat up the oil, add the chilli flakes and garam masala and stir then add the onion, garlic, ginger and a little seasoning, stir and cook gently for 3 minutes.
Add the canned tomatoes, sun dried tomatoes and herbs, cover and bring the sauce to the boil then lower the heat and simmer for 10 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
Remove from the heat and puree the sauce. Add the chickpeas, stir to combine and adjust the seasoning as needed.
Place the mixture in a medium casserole dish (approx. 6 cm deep) and bake for 25-30 minutes until the sauce caramelises around the edges. Remove from the oven and serve.
The tomato sauce is rich and quite thick but you can loosen it by adding a drop of chickpea water (save some after draining the chickpeas).
Serving suggestions: Serve alongside rice, quinoa or couscous or as a snack on toast.
What herbs to use: Thai basil, cilantro, tarragon, parsley.