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.
Ingredients
- 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.
Method
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: https://www.gourmettraveller.com.au/recipes/fast-recipes/tomato-chickpea-chilli-19554