Roasted Chickpea and Beetroot Sambal

Serves 8 Prepare 10 minutes Cook about 20 minutes 400g canned chickpeas,

rinsed and drained 6 tbsp olive oil 1 tsp salt, plus extra to season 2 tbsp butter 2 garlic cloves, peeled

and smashed 4 spring onions, finely chopped 6cm peeled ginger,

sliced roughly 5 medium beetroots,

peeled and cubed 2 tbsp honey 4 cardamom pods 4 thyme sprigs 2 tbsp raw sugar 2 cups vegetable stock Preheat oven to 180°C. Mix chickpeas, 2 tablespoons of olive oil and salt in a roasting dish. Cook, tossing occasionally until the chickpeas start to colour. Remove and set aside. Heat 2 tablespoons of the olive oil and the butter in a large deep pan or saucepan. Add garlic, spring onions, ginger and beetroots; turn down to a low heat and cook for 10 minutes, stirring occasionally. Add the honey, cardamom, thyme and sugar. Stir then add vegetable stock. Turn up heat and simmer until beetroots are tender. Set aside and allow to cool. Remove thyme sprigs, cardamom pods and ginger. There should be some liquid but not too much. Drain off excess if necessary. Add the remaining 2 tablespoons of oil and chickpeas. Season with salt.