'Marry me' chickpeas recipe
 An easy take on the viral dish, this version is super speedy but just as tasty. Make for a group, or cook for two with plenty of leftovers for the next day. 150g/5½oz sun-dried tomatoes, in oil 1 onion, finely chopped3 garlic cloves, crushed 15g/½oz fresh basil, stalks finely chopped and leaves reserved1 tsp sweet smoked paprika ½–1 tsp dried red chilli flakes 200ml/7fl oz vegetable stock, warm150g/5½oz double cream 400g tin chickpeas, drained45g/1½oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly ground black pepper 150g/5½oz sun-dried tomatoes, in oil 1 onion, finely chopped 3 garlic cloves, crushed 15g/½oz fresh basil, stalks finely chopped and leaves reserved 1 tsp sweet smoked paprika ½–1 tsp dried red chilli flakes 200ml/7fl oz vegetable stock, warm 150g/5½oz double cream 400g tin chickpeas, drained 45g/1½oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly ground black pepper steamed green vegetables crusty bread steamed green vegetables crusty bread Method Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat.Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes.Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping. Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat. Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat. Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes. Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes. Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping.