Spice-roasted chilli, tomato and chickpeas

SERVES 4 (OR 6 AS A SIDE)

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 (1/3 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.