Crispy Oven-Baked chickpeas in Rich Tandoori Yogurt Marinade with mushrooms, broccoli florets & roasted potatoes

Ingredients

• 2 x 400g cans chickpeas (preferably organic)
• 400g mushrooms, cut into bite-sized pieces
• 300g broccoli florets, sliced or chopped
• 200g roasted potatoes (cooked according to package)
• Salt and freshly ground black pepper
• 2 tbsp neutral cooking oil
• 200g Greek yogurt
• 3 tbsp tandoori paste
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric

Instructions

1. 1. 1. Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
2. 2.
3. 3. 2. In a bowl, whisk together all Tandoori Yogurt Marinade ingredients to create your sauce.
4. 4.
5. 5. 3. Add chickpeas and vegetables, tossing thoroughly to coat every piece.
6. 6.
7. 7. 4. Spread in a single layer on the prepared tray — don't overcrowd!
8. 8.
9. 9. 5. Bake for 25-35 minutes, stirring halfway, until protein is cooked through and vegetables are tender-crisp.
10. 10.
11. 11. 6. Serve immediately over hot roasted potatoes with fresh herbs.