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