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Ingredients
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • ½ tablespoon Italian seasoning
  • ½ teaspoon red chili flakes
  • ¼ teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • ½ cup (30 g) sun-dried tomatoes, sliced
  • 1 teaspoon fresh thyme
  • 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
  • 1 cup (200 ml) vegetable stock
  • 1 cup (200 ml) coconut milk
  • 6 to 8 fresh basil leaves, roughly shredded
  • Salt and freshly ground black pepper to taste
Steps
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