Right, big fat favour, grab that food processor. Drain the peppers from their jar and add them to the processor, along with the lemon juice, tomato paste, silken tofu, ground almonds, smoked paprika, garlic and olive oil. Basically, not the chickpeas or the broccoli. Blitz till smooth, and season babe. Try it? Like it? I hope so.

Next, drain your chickpeas and fry them in a large frying pan over a medium heat with a little drizzle of oil. Chop the broccoli into nice small bits and, once they start to soften a little, throw the broccoli in and season it with salt and pepper. Let those fry up and soften.

Once everything is, well, cooked, pour that sauce lovingly into the frying pan and mix everything together. Add some boiling water (100ml/scant ½ cup), if it’s too pasty. Once bubbling and looking lusciously smooth and thick, you’re done.

Add to airtight containers or serving bowls, with rocket and cooked brown rice. You might want to squeeze in some extra lemon. Why not?