Melt 2 tbspoon of butter
Sauté 1 tbspoon garlic, salt, pepper, parsley and basil
Add 1 tbsp of tomato paste and sun-dried tomatoes (optional)
Add two cans of chickpeas and cover with broth
Add cream or coconut milk as much or as little parmesan as you want
Simmer until thickened
Put over some rice
Add lemon and red pepper
