Roasted Tomatoes With Chickpeas and Chilli Recipe

Ingredients

• 400 gm canned chickpeas, drained and rinsed
• 6 long red chillies
• 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
• ¼ cup curry leaves, plus 3 extra sprigs
• 500 gm cherry truss tomatoes, cut into small clusters
• Greek yoghurt, to serve