Tomato Balsamic Chickpeas with Creamy Tofu Ricotta & Green Pesto

Method

1. 1 Heat a good glug of olive oil in a pan over low–medium heat. Add onion with a pinch of salt and sauté for 1–2 minutes until just softening.
2. 2 Add sundried tomatoes and capers, cooking for another 3–4 minutes until the onion is fully softened (add a splash of water if it gets too dry).
3. 3 Stir in the cherry tomatoes and balsamic vinegar. Cook until softened — halved tomatoes will break down faster, while whole ones take longer.
4. 4 Add the veggie stock and let simmer until the tomatoes are soft enough to mash with a fork.
5. 5 Stir in the chickpeas and cook until heated through. Season to taste.
6. 6 Blend all ingredients (including basil) until you get a grainy, ricotta-like paste. Adjust seasoning to taste.
7. 7 Spoon the chickpeas into bowls, top with a dollop of tofu ricotta and a drizzle of pesto. Garnish with fresh basil and serve with crusty seeded sourdough.