This week I am sharing recipe making the most of the chillies that are in abundance at the moment. This one is a spice-roasted tomatoes, chickpeas and chilli and would be a delicious lunch dish or side dish.  


  • 400 gm canned chickpeas, drained and rinsed 
  • 6 long red chillies (Jumping Red Ant) 
  • 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 (Byron Spice Palace) 
  • ¼ cup curry leaves, plus 3 extra sprigs (Kefir leaves available at Jumping Red Ant) 
  • 500 gm cherry truss tomatoes, cut into small clusters (Jumping Red Ant) 
  • Greek yoghurt, to serve (Nimbin Valley Dairy or Cheeses Loves You) 

*Note one of Byron Spice Palace’s spice mixes may be suitable instead of the individual spices in the recipe. 


Step 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. 

Step 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. 

Step 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. 

*Recipe and photo credit: