Ingredients
Pitted green olives
Sun dried tomatoes
Pepper
Salt
Bell peppers (optional)
Water
Method
Chop bell peppers and sun dried tomatoes, shallow fry them in oil until softened before pouring in chickpeas, tomato pesto and water. Combine, add seasoning and let it cook for a few minutes. Stir in green olives. Let it all heat through. Serve hot. Enjoy!