Golden Glow Chickpea Bowl

Method

1. 1 Preheat the oven to fan 180°C.
2. 2 Place the cherry tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 15 minutes until just blistered. Do not cut the tomatoes before roasting.
3. 3 Meanwhile, heat a drizzle of olive oil in a pan over a low-medium heat. Add the leek, carrot, garlic, and ginger and cook for around 5 minutes until softened.
4. 4 Add the cumin seeds, turmeric, cinnamon, and nutmeg. Stir to combine and cook for another minute to let the spices bloom.
5. 5 Add the chickpeas along with their stock (or vegetable stock). Stir and leave to cook over a low heat.
6. 6 While the chickpeas warm through, blend the firm tofu, nutritional yeast, white miso paste, and soy milk together until completely smooth. For best results use a high-speed blender or the sauce might turn out grainy.
7. 7 Pour the sauce into the pan and stir to combine, warming through gently. Turn off the heat and add the lemon juice.
8. 8 Spoon into bowls and top with the roasted cherry tomatoes, a dollop of plant-based cream cheese or coconut yoghurt, fresh basil leaves, and a final drizzle of olive oil. Serve with toasted wholemeal pitta.