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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Sophia Young

Styling by Vivien Walsh

Styling by Stephanie Stamatis

Ingredients

Method

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