Melt all the ingredients for the sauce in water, together with Pomì Tomato Juice, whisk with a manual blender and cook over medium heat until the mixture thickens, keeping stirring. Test the thickness with a spoon and let rest.
Now it is time to prepare the chickpeas. Put some EVO oil and a garlic clover in a pan and heat up well, then add the chickpeas that you’ll have previously soaked in warm water for about 6 hours. Let them simmer and add soy cream, curry and minced parsley. Cook until the liquids have reduced (but do not dry them), then serve in a soup plate, accompanied with a little bowl of Sweet and Sour Sauce to dress as desired.