This dish is so flavoursome and easy to make, a really great one to try if you're trying to eat a little less meat, but it's still really filling and satisfying.
1 1/2 cups of dried chickpeas/lentils/soup mix pulses in any combo that you like
1/4 cup pesto (I used a homemade one. The recipe is in my free e-book)
1 punnet cherry tomatoes
4 cups of vegetable stock
2 TB of tomato paste or chutney
3 huge handfuls of baby spinach
Bread, softened butter and 2 crushed cloves of garlic to serve.
Soak the chickpeas/lentils in water overnight.
Blend the pesto and cherry tomatoes in a blender until smooth then add this with the soaked chickpeas/lentils, vegetables stock and tomato paste/chutney to a pot and bring to the boil. Lower the heat and simmer with the lid off for around 2 hours or until the chickpeas are tender and the liquid has reduced. You may need to add some extra water during cooking if there's no liquid left but the chickpeas aren't yet cooked.
Once it's cooked turn of the heat and stir through the baby spinach.