This is the sort of dish we make when we really don’t feel like cooking but still want something warming and delicious. There’s barely any prep involved – just a little stirring, then let everything simmer away until rich and creamy. It works for pretty much any meal of the day, especially with lots of toasted sourdough for scooping.
Ella’s Tips
You can swap chickpeas for butter beans, cannellini beans or borlotti beans. Store in an airtight container in the fridge for up to 5 days.
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