Recipe by Pippy
I've probably made this 50 times. Ridiculously easy and way more than the sum of its parts. Great on egg noodles, rice, or as a side.
- 2 (16 ounce) cans chickpeas, rinsed and drained
- 1 small onion, chopped
- 1 (28 ounce) jar passata or 1 (16 ounce) can tomato sauce
- 1⁄4 cup molasses
- 1⁄2 cup cheddar cheese, grated, or Daiya shreds (optional)