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
4-5 heaped tbsp peanut butter
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.