INGREDIENTS
1/2 tsp
Basil, Dried
1 can
Chickpeas
2 cloves
Garlic
1
Shallot
43 1/2 oz
Tomatoes
1 13.5 ounce can
Coconut milk, Full Fat
6 oz
Tomato paste
2 cups
Vegetable broth
12 oz
Red peppers, Roasted
1
Salt
1/2 tsp
Salt
1/2 tbsp
Aquafaba (water from the can of beans)