15g/½oz fresh basil, stalks finely chopped and leaves reserved
½–1 tsp dried red chilli flakes
3 garlic cloves, crushed
1 onion, finely chopped
steamed green vegetables
400g tin chickpeas, drained
sea salt and freshly ground black pepper
1 tsp sweet smoked paprika
200ml/7fl oz vegetable stock, warm
150g/5½oz double cream
45g/1½oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve
crusty bread
150g/5½oz sun-dried tomatoes, in oil