Heat 1tsp olive oil in a small non-stick pan and add a small, diced red onion. Cook for 2 min, stirring well. Add a courgette, cut into chunks and cook for 6 more min. Grind in black pepper and freshly torn basil leaves, then stir in 200g canned tomatoes. Simmer for 10 min. While simmering, make up 100ml stock with a vegan stock cube and boiling water. Add 30g wholegrain cous cous and leave to stand. Warm through 50g canned chickpeas. Once fluffed up, add the chickpeas to the cous cous. Put in a bowl and serve topped with the veggie topping.