Heat 2 tablespoons of olive oil in a frying pan over medium-low heat. Add the shallot/onion with a pinch of salt and cook for 7-8 minutes until soft and translucent. Stir in the garlic and chilli flakes and cook for 30 seconds-1 minute until fragrant.

Increase the heat to medium. Stir through the tomato puree and paprika and cook for 2 minutes until the paste starts to darken and caramelise.

Pour in the vodka and stir well, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, for 3 minutes until the alcohol has reduced by about half.

Stir through the cream/mascarpone/creme fraiche to combine, followed by the chickpeas and their bean stock. Cook gently for 3-4 minutes until the chickpeas are warmed through and looking glossy. NOTE: crème fraîche will give a tangier, slightly thicker sauce, double cream will be silkier.

Meanwhile, get the broccoli on to cook. Heat the grill to medium. Toss the tenderstem with 1 tablespoon of olive oil, salt and pepper, then spread onto a tray in a single layer. Grill for 6–8 minutes, turning halfway through until slightly charred. Finish with a small squeeze of lemon juice. You can also cook this in an airfryer, if you have one, for about 5-6 minutes.

Squeeze in the juice of half the lemon to the chickpeas and add the parmesan. Let everything melt together until silky. Season with salt and a few cracks of black pepper.

Spoon the creamy vodka chickpeas into bowls, serve with the crispy grilled broccoli and an extra squeeze of lemon, if you like. It’s also great with a fresh green salad or warm ciabatta bread.