Cocktail Sauce-Glazed Chickpeas with Salsify

Tender chickpeas paired with salsify and savoy cabbage and tagliatelle, finished with fresh bay leaf and a hit of bouillon cube. 1. Pat the chickpeas dry and season with sea salt, bouillon cube. 2. Heat sunflower oil in a heavy pan and grill the chickpeas until it develops a deep golden crust, about 21 minutes. 3. Add salsify and savoy cabbage to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the tagliatelle separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce before serving hot.