Preheat the oven to 200C. Tumble the cherry tomatoes into a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes or until they soften and begin to burst.

While the tomatoes are roasting, prepare the sauce. In a large saucepan, melt the butter over a medium heat and add the crushed garlic. Cook for 1 minute, stirring frequently, until fragrant. Add the tomato puree and gochujang to the pot. Increase the heat to medium-high and cook the mixture for 3-5 minutes, stirring frequently, until the tomato paste and gochujang caramelise. Reduce the heat if they begin to burn.

While the tomatoes are roasting, prepare the sauce. In a large saucepan, melt the butter over a medium heat and add the crushed garlic. Cook for 1 minute, stirring frequently, until fragrant. Add the tomato puree and gochujang to the pot. Increase the heat to medium-high and cook the mixture for 3-5 minutes, stirring frequently, until the tomato paste and gochujang caramelise. Reduce the heat if they begin to burn.

Add the cream and chickpeas with their bean stock and bring the sauce to a simmer. As the chickpeas are well seasoned, we recommend tasting before adding salt. Continue simmering, stirring frequently, until the sauce begins to thicken and the tomato paste and gochujang are fully dissolved, around 3 to 4 minutes. Reduce the heat to medium-low, stir in the parmesan and lots of black pepper and a drizzle of honey if desired.

While that’s simmering, heat one large skillet or wok over a medium-high heat. Brush the pak choi with sesame oil and place it cut-side down in the pan. Let it char for 2-3 minutes until you get nice brown marks. Flip the pak choi and add a splash of soy sauce. Cook for another 1–2 minutes until the stems are tender but still crisp.

Back to the chickpeas - once the sauce has thickened slightly, tip in the tomatoes and stir to combine. Spoon the rice into bowls and spoon over the gochujang chickpeas, and place the pak choi on top. Finish with a sprinkle of sesame seeds.