Roasted cauliflower & chickpeas with tomato, peanut butter sauce

1 cauliflower, cut into florets

1 can chickpeas, drained and patted dry

4tbsp rape seed oil

4 tsp garam masala

3 tsp nigella seeds

1 small onion, finely chopped

2 garlic gloves, finely chopped

4 cm ginger, grated

500g passata 

4-5 heaped tbsp peanut butter

chopped chive 

Preheat  the oven to 180C fan.

Take a large baking sheet and toss the cauliflower and chickpeas with the garam masala, nigella seeds and 3 tbsp rape seed oil. Spread evenly over the tray and cook for 35-40 minutes until the cauliflower starts to soften and begins to char. You might need to toss it halfway through. 

For the sauce, heat the rest of the oil in a pan. Add the onion, garlic and ginger, fry for 3-4 minutes. Stir in the passata and remaining garam masala. Simmer uncovered 10-15 minutes. Add the peanut butter and stir. Season to taste, you might want to add a little pinch of sugar to create a deeper flavour.

Serve the sauce over the cauliflower and chickpeas and garnish with some fresh chive.