Chick peas on toast

Like beans on toast, but a bit crunchier.  Very filling, very delicious, and probably cheaper than chips.

The sourdough bread is from the very lovely Cragg bakers who are here on the outside Todmorden market on a Saturday - their bread is outstanding.

All other ingredients can be found on the market, inside and outside.  Chickpeas, olive oil, garlic, passata, tomato puree and spices from The Mediterranean Pantry.  Butter from The Crumbly Cheese.

Onions
Olive oil
Garlic
Red pepper
Tomato puree
chilli flakes
mixed herbs
Dijon mustard
Chickpeas (tinned, jarred or soaked overnight and boiled for an hour)
Passata
Water/stock
Sourdough bread
Butter (Olive oil spread to make it vegan)

1.  Sautee chopped oniion and crushed garlic in olive oil.
2.  Add chopped red pepper, fry a little longer, then add tomato puree, a pinch of chilli flakes, a pinch of mixed herbs and a teaspoon of dijon mustard, stir in.
3.  Add drained chick peas and a tinful of water/ veg stock, simmer briefly.
4.  Add passata and simmer gently until it looks like the right consistency for you.  (if it goes too think just add a little water.
5.  Toast bread, butter ...
6.  Serve, scoff, smile