Roasted tomatoes & spiced chickpeas with coriander butter on toast, by @esthermclark

INGREDIENTS

1 tbsp extra virgin olive oil

300g British tomatoes, larger halved smaller kept whole

1 x 400g can chickpeas

½ tsp ground coriander

½ tsp ground cumin

¼ tsp turmeric

¼ tsp chilli flakes

1 tsp nigella seeds

2 fried eggs, optional

2 large slices sourdough

For the butter

40g softened butter

1 bunch coriander, finely chopped

1 garlic clove, crushed

Serves 2

Prep time: 5 minutes

Cook time: 30

Method

1. Heat the oven to 180C/160C fan/gas 4

2. Toss the tomatoes in a roasting tin with the oil and a good pinch of salt. Roast uncovered for 15 mins

3. Toss the chickpeas, coriander, cumin, turmeric, chilli and nigella. Return to the oven for 10-15 mins until the tomatoes are popping but still holding their shape

4. Mash the softened butter with the chopped coriander and garlic.

5. Toast your sourdough then spread with half the butter. Melt the other half in a small pan. Pile the toast with the chickpeas and top with a fried egg, if you like and the coriander butter.

Recipe courtesy of @esthermclark