Reggae Reggae Chickpeas (Vegan)

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This is a recipe for a kind of spicy version of baked beans, using the original Reggae Reggae Sauce (as I had an opened bottle which needed using up!). Although I used chickpeas, this would work well with other pulses too.

Serves 4

• 1 tin of chickpeas, drained and rinsed
• 1 red onion, diced finely 
• 4 tbsp tomato purée
• 4 tbsp Reggae Reggae Sauce
• 125ml/½ cup boiling water or hot vegetable stock
• ½ tsp dried or 1 tsp fresh thyme

• around 450g/1 lb chopped, or sliced seasonal vegetables (e.g. bell pepper, courgette, sweet corn, carrot, etc)
• 1-2 tsp mild chilli powder

Gently fry the onion in a little oil until softened.

Stir in the tomato purée, Reggae Reggae sauce and thyme and cook for a further minute.

Add the chickpeas and water and stir.

Simmer for 10-15 minutes until the sauce has thickened up. 

Meanwhile, roast or fry some chopped seasonal vegetables, with 1 tbsp olive oil and sprinkle with the mild chilli powder.

Serve the chickpeas and vegetables with rice or in wraps.

Alternatives: If you can't find Reggae Reggae sauce, use a spicy jerk or barbecue sauce instead.