Australian Gourmet Traveller - (11)November 2020 (1)

1 Preheatovento200°Candline

a largeoventraywithbakingpaper.

Lineanothertraywitha cleanteatowel

andspreadchickpeas on tray to absorb

excessmoisture.

2 Cutchilliesin halflengthways,keeping

thestalkattached,removeanddiscard

seeds.Combinemustardandcumin

seeds,chilliflakes,turmeric,oiland

curryleavesina largebowl.Addchillies,

chickpeasandtomatoes, season to taste

andtosstocombine.

3 Spreadmixtureoutovertrayandtop

withextracurryleafsprigs.Bake,turning

occasionally,untiltomatoescollapseand

chilliesaretender(15 minutes). Serve

with yoghurt.➤

Spice-roastedchilli,

tomatoandchickpeas

SERVES4 (OR6 ASA SIDE)

400 gmcannedchickpeas, drained

andrinsed

6 longredchillies

1½ tspbrownmustardseeds

2 tspcuminseeds

½ tspdriedchilliflakes

2 tspgroundturmeric

80 ml(1/3cup)extra-virginoliveoil

¼ cupcurryleaves,plus3 extrasprigs

500 gmcherrytrusstomatoes,

cutintosmallclusters

Greek yoghurt, to serve

SERVINGSUGGESTION

Trythiswithoursuper-speedy

spicedprawnsonp42.

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REDNU

GOURMET TRAVELLER 37