date:Feb 13, 2014
170C fan forced. Place chickpeas on a lined baking tray. Sprinkle with chilli flakes. Drizzle with half the oil and sprinkle with 1 teaspoon garam masala. Season and toss to combine. Roast for 35 minutes or until dry and slightly crisp.
2. Spread rock salt over a lined baking tray. Top with tomato, cut-side up. Season with pepper. Roast for 35 minutes or until dry and tender.
3. Meanwhile, combine garlic, ginger, turmeric, 1/4 cup yoghurt and remaining garam masala in a bowl. Season. Add lamb