Preheat your oven to 250C (480F). Place chickpeas and broccolini on a baking tray. Drizzle generously with oil and pop in the oven for 20-25 minutes.

While the chickpeas and broccolini are cooking, cover cashews with boiling water and stand for a few minutes.

Drain cashews and place in your food processor or blender. Add 1/2 cup water, lots of salt and 4 tablespoons lemon juice. Whizz until you have a smooth creamy sauce, scraping the sides down a few times. Give it at least 5 minutes. Gradually drizzle in 4 tablespoons extra virgin olive oil with the motor running. Taste and season with more salt and lemon, if needed.

When the broccolini stems are tender and the edges nice and crispy, sprinkle over pine nuts (if using) and pop back in the oven for a minute or so.

Serve your roast with cashew sauce on the side and a little extra lemon juice squeezed over.