Chickpea chilli

takes 10 minutes
1 jar tomato pasta sauce (500g /1lb)
2 cans chickpeas (400g / 14oz, each)
1-2 teaspoons dried chilli flakes or powder
sour cream, to serve (optional)
1 bunch coriander (cilantro), to serve

1. Place pasta sauce in a medium saucepan on a high heat. Add chickpea and chilli and bring to a simmer.

2. Simmer for 2 minutes. Taste. Season with salt and extra chilli if needed.

3. To serve, divide chickpeas and sauce between 2-3 bowls. Top with generous dollops of sour cream (if using) and finish with coriander leaves.