Ingredients

• 2/3 cup sundried tomato halves, drained, reserving 1 tbsp oil, coarsely chopped
• 2 cloves garlic, sliced
• 3 vegetable stock cubes
• 3 cups water
• 840g canned no-added-salt chickpeas, drained, rinsed
• 1 tsp dried chilli flakes
• 150mL sour cream
• 30g parmesan, finely grated
• 1 lemon, zested, cut into wedges
• 1/3 cup small basil leaves
• 1/2 crusty baguette, sliced, toasted

Instructions

1. Heat reserved oil from sundried tomato halves in a large frying pan over low heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant.

2. Add sundried tomato halves, crumbled stock, chickpeas, chilli and 3 cups water. Stir to combine.

3. Increase heat to medium-high. Bring to a boil. Reduce heat to medium-low and simmer for 8 minutes or until mixture thickens.

4. Remove from heat. Stir in sour cream until combined. Season with freshly ground black pepper. Spoon into bowls. Sprinkle with parmesan, lemon zest and basil. Serve with lemon and toasted bread.