Serves 4 

Prep: 10 minutes

Cook: 40 minutes


1 large cauliflower cut into small florets

2 medium sweet potatoes

400g chickpeas (tinned or tetra pack)

5 cloves of garlic, minced

5cm fresh ginger, minced

2 tsp smoked paprika (normal is fine if you don’t have smoked)

3 tsp ground cumin

60ml olive oil

100ml plain yoghurt

1/2 lemon, juice only

Salt and pepper

50g toasted flaked almonds

1/2 red onion, very finely diced

Coriander (optional)


Preheat the oven to 200°C

Place the cauliflower and sweet potato in a large baking tin

In a small bowl, mix the garlic (set a cloves worth aside for the yoghurt), ginger, paprika, cumin, salt, pepper and olive oil and mix well

Drizzle 2/3 of the mixture over the cauliflower and sweet potato, making sure the vegetables are all well coated

Put in the oven for 20 minutes

Meanwhile, coat the drained chickpeas with the remaining paste. Remove the tray from the oven, mix in the chickpeas and return to the oven for a further 25 minutes

Mix the remaining garlic, lemon juice, salt and pepper to the yoghurt.

Remove the tin from the oven. Leave to stand for 5 minutes then drizzle with the yoghurt, sprinkle over the finely diced onion and almonds and scatter some fresh coriander