Indian-roasted chilli, tomato and chickpeas

SERVES 4 (OR 6 AS A SIDE) PREP AND COOK TIME 30 MINUTES

400g can chickpeas, drained, rinsed 6 fresh long red chillies

1 ½ teaspoons brown mustard seeds 2 teaspoons cumin seeds

½ teaspoon dried chilli flakes 2 teaspoons ground turmeric ⁄ cup (80ml) extra virgin olive oil ¼ cup curry leaves, plus 3 extra sprigs 500g ripe cherry truss tomatoes, cut into small clusters

½ cup (125ml) Greek-style yoghurt

1 Preheat oven to 200°C (180°C fanforced). Line a large oven tray with baking paper.

2 Line a large tray with a clean tea towel. Spread the chickpeas on the tray to absorb excess moisture.

3 Cut the chillies in half lengthways, keeping the stalk attached; remove and discard seeds. Combine the mustard and cumin seeds, chilli flakes, turmeric, oil and curry leaves in a large bowl. Add chillies, chickpeas and tomatoes. Season. Toss gently to combine.

4 Spread the mixture out over the tray. Top with extra curry leaf sprigs. Bake, turning occasionally, for 15 minutes or until the tomatoes have collapsed and the chillies are tender.

5 Serve chickpea mixture with yoghurt.

Not suitable to freeze or microwave.