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1. Preheat your oven to 220°C (425°F). Pat the chickpeas very dry with a kitchen towel — moisture is the enemy of crispiness. Spread them on one side of a large baking sheet.
400 g Dried chickpeas (or 2 cans, drained and rinsed)
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2. In a small bowl, combine ground cumin, ground coriander, smoked paprika, cinnamon, cayenne, half the salt, and black pepper. Drizzle the chickpeas with half the olive oil, sprinkle over two-thirds of the spice mix, and toss to coat evenly.
2 tbsp Olive oil,
1.5 tsp Ground cumin,
1 tsp Ground coriander,
1 tsp Smoked paprika,
0.2 tsp Ground cinnamon,
0.2 tsp Cayenne pepper,
0.8 tsp Salt,
0.5 tsp Black pepper
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3. Halve the cherry tomatoes and place them on the other side of the baking sheet. Drizzle with the remaining olive oil and season lightly with salt and the remaining spice mix. Roast for 20–25 minutes, until the chickpeas are golden and slightly crispy and the tomatoes are blistered and jammy.
300 g Cherry tomatoes,
2 tbsp Olive oil,
1.5 tsp Salt
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4. While the chickpeas roast, bring the vegetable stock to a boil in a small saucepan. Stir in the couscous and butter, cover tightly, and remove from heat. Let it steam for 5 minutes, then uncover and fluff thoroughly with a fork. Season with a pinch of salt.
1.5 cup Couscous,
1.5 cup Vegetable stock,
1.5 tsp Salt,
1 tbsp Unsalted butter
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5. While everything cooks, finely grate or press the garlic cloves and squeeze the juice from the lemon. In a bowl, whisk together the yogurt, garlic, lemon juice, and sumac until smooth and pourable. Taste and adjust seasoning with salt as needed.
1.5 tsp Salt,
3 clove Garlic cloves,
0.8 cup Plain full-fat yogurt,
1 piece Lemon,
1 tsp Sumac
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6. Divide the warm couscous between four bowls. Top each with a generous portion of the spiced chickpeas and blistered cherry tomatoes, including any roasting juices from the pan. Drizzle the tangy yogurt sauce over the top, scatter fresh parsley over each bowl, and finish with an extra pinch of sumac if desired. Serve immediately.
0.5 cup Fresh flat-leaf parsley,
1 tsp Sumac
By james