Chilli tomato sauce with chickpeas

Instructions

1 Put the Tomato and vegetable sauce* into a saucepan with the hot chilli sauce and heat, stirring, until simmering. Add the broccoli, then cover and simmer for 2-3 minutes.

2 Add the chickpeas and heat, stirring, for 1-2 minutes until everything is hot. Serve on rice, topped with sour cream and coriander.

*Tomato and vegetable sauce

Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.

You can also use this sauce as a base in these recipes:

Rosemary chicken with capsicum and tomato sauce
Spinach and black olive sauce with pasta
Tuna and basil sauce in jacket potatoes