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Preheat the oven to 135C.
Rinse and half the cherry tomatoes, then toss them with olive oil, garlic, thyme, salt and pepper.
Arrange the seasoned tomatoes cut-side up in a baking dish. The closer they are, the juicier and more concentrated the confit will be. If needed, add enough olive oil for the tomatoes to sit on top of it.
Slow-roast the tomatoes in the oven for 1.5-2 hours until they become wonderfully tender and caramelized.
Preheat the oven to 200°C (180°C fan).
In a large bowl, toss the drained chickpeas and vegetables (apart from the broccoli) with olive oil, lemon zest and spices to evenly coat.
Transfer to a baking tray and spread the mix evenly. Place the lemon slices on top, then roast in the oven for 25 minutes.
Toss the broccoli in the oily bowl used earlier, then place the broccoli stems on top of the tray. Roast for a further 5-10 minutes or until everything is golden and tender.
Whilst roasting, prepare the fresh coriander drizzle, and combine coriander, lemon juice, olive oil, salt and pepper and the roasted garlic from the confit in a food processor until you get a vibrant sauce.
To serve, add a few confit tomatoes onto the traybake and drizzle with the zesty coriander sauce, then you’re ready to dig in.