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Method Prep:15min › Cook:15min › Ready in:30min
Process the chick peas, sun-dried tomatoes, garlic, basil and Parmigiano Reggiano together in a food processor for 15 seconds.
Add about 4 tablespoons of the reserved liquid; process another 15 seconds. Pour in enough additional reserved liquid, a small amount at a time and process; repeat until the consistency is like chunky peanut butter.
Pour in the olive oil; process for an additional 15 seconds. Season with salt and pepper.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.