INGREDIENTS
400 g
tin chickpeas (240g when drained, drained)
1/2 tbsp
oil
1/2 tsp
mixed Italian dried herbs
Salt
Black pepper
1 tbsp
tomato puree
3
large chunks sun-dried tomato (finely chopped)
3 tbsp
fresh basil (chopped)
30 g
shredded mozzarella cheese
1 tbsp
pine nuts