Published Thursday, 16 August, 2018 by Knighta Nine
Put half a can of chickpeas, 200ml vegtable/chicken stock and half a lemon into a saucpean. Heat it to simmer.
Chop your vegtables into small pieces and put them into the pot. Cook for 5 minutes or until the vegtables have cooked.
Mix in pesto (I go for a couple teaspoons but it depends how much you like) and serve.
Greatest ever and easy as
Tender strips of pork in smoky bbq mexican sauce, wrapped up with veg in a soft warm tortilla.
Don't waste the insides of your pumpkins this halloween - use them!
Fresh and tasty side salad
Tasty as hell