| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 494 |
| Fat | 11.8g |
| Protein | 21.3g |
| Carbs | 78.8g |
| Sugars | 23.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
Place the chickpeas, baby peeled carrots with tops, peeled and halved shallots and cherry tomatoes on a large baking tray.
3
Drizzle with olive oil and sprinkle with the garam masala, fine turmeric and black salt.
4
Mix everything well, making sure the vegetables are fully coated in the oil and spices.
5
Roast in the oven for 25-30 minutes, until the chickpeas are crispy and the tomatoes are starting to burst.
6
Meanwhile, whisk together the tamarind paste and honey.
7
Remove the tray from the oven and drizzle with tamarind sauce and yoghurt.
8
Garnish with the Bombay mix, pomegranate seeds and coriander leaves.
