Charlene Ashong's chickpea wrap
As spring is upon us, why not try to add some colour to your cooking with Charlene Ashong's chickpea wrap.
Serves: 4-6Prep: 10 minutesCook: 1 hour
Ingredients:100g frozen/fresh chopped soffrito (finely diced celery/carrots/onion)Olive oil for frying and drizzling150ml of vegetable stock (homemade or shop-bought)2 x 400g tinned chickpeas, drained3 sprigs of fresh rosemary and thyme2 x 680g bottles of tomato passata (sieved tomatoes)Salt and pepper and honey or brown sugar to season
Method:1. Saute the soffrito with olive oil until golden. Add the stock and chickpeas.2. Stir and leave to cook for 10 minutes. Add sprigs of rosemary and thyme and stir.3. Add passata, season with salt, pepper and neutralise any acidity with a teaspoon of honey or sprinkle of brown sugar. You could also add additional dried rosemary if desired.4. Leave to simmer on a low heat for 45 minutes - 1 hour if you have time.
To serve:Wholemeal wraps or pitta bread, rocket, kale and grated vegan cheese (if liked).