Fast Recipes

Spice-roasted tomatoes, chickpeas and chilli

A satisfying vegetarian main, or a very able sidekick.

By The Gourmet Traveller team
  • Serves 4
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  • 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


  • 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.