Peanut Butter Chickpea Curry

Pop the broccoli florets onto a baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat, then pop the tray onto the middle shelf of the oven to roast until charred and soft enough to eat, 15-20 mins.

In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all!). Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the onion and cook until soft, 5-6 mins, stirring occasionally. Once softened, stir in the garlic and north Indian curry powder. Cook for 1 minute. Add in the chickpeas and stir until coated in all the lovely spice!

Pour the finely chopped tomatoes and coconut milk (see ingredients for amount you need) into the pan. Add the stock powder and stir to dissolve. Bring to the boil, then lower the heat and simmer, until thickened slightly, 6-8 mins. Once thickened, stir the peanut butter into the pan. Mix well to combine, then gently add in the broccoli. Add a splash of water if you think it has become too thick. Taste and add salt and pepper if you feel it needs it.