Name: Spice-roasted tomatoes, chickpeas and chilli
Yield: 4
Ingredients: 400 gm canned chickpeas, drained and rinsed; 6 long red chillies; 1½ tsp brown mustard seeds; 2 tsp cumin seeds; ½ tsp dried chilli flakes; 2 tsp ground turmeric; 80 ml (⅓ cup) extra-virgin olive oil; ¼ cup curry leaves, plus 3 extra sprigs; 500 gm cherry truss tomatoes, cut into small clusters; Greek yoghurt, to serve

Ingredients

400 gm canned chickpeas, drained and rinsed

6 long red chillies

1½ tsp brown mustard seeds

2 tsp cumin seeds

½ tsp dried chilli flakes

2 tsp ground turmeric

80 ml (⅓ cup) extra-virgin olive oil

¼ cup curry leaves, plus 3 extra sprigs

500 gm cherry truss tomatoes, cut into small clusters

Greek yoghurt, to serve

Method

1.Preheat oven to 200°C and line a large oven tray with baking paper. Line another tray with a clean tea towel and spread chickpeas on tray to absorb excess moisture.

2.Cut chillies in half lengthways, keeping the stalk attached, remove and discard seeds. Combine mustard and cumin seeds, chilli flakes, turmeric, oil and curry leaves in a large bowl. Add chillies, chickpeas and tomatoes, season to taste and toss to combine.

3.Spread mixture out over tray and top with extra curry leaf sprigs. Bake, turning occasionally, until tomatoes collapse and chillies are tender (15 minutes). Serve with yoghurt.

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