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Roast tomatoes and chickpeas with coconut and coriander recipe

Roast tomatoes and chickpeas with coconut and coriander recipe Save Diana Henry, The Telegraph s award-winning cookery writer 30 May 2021 • 6:00am Follow Prep time: 15 minutes | SERVES 3 tbsp olive oil ½ tsp black mustard seeds 1 dried red chilli 4 cloves garlic, grated to a purée 2cm square of root ginger, peeled and grated 1 x 400g tin chickpeas, drained and rinsed 200ml coconut milk Juice of 1 lime Preheat the oven to 190C/180C fan/gas mark 5. Put the tomatoes in a roasting tin – leave them whole and don’t remove the stalks – and add olive oil and half the cumin, coriander and turmeric. Season and turn the tomatoes over with your hands. Roast for 25 minutes.

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