Quick chicken meatballs with crispy chickpeas

Instructions

1 Preheat oven to 200C. Place chickpeas, carrots, capsicum and tomatoes in a large baking dish. Spray with oil and season. Roast for 25 minutes until vegies are tender and chickpeas are crunchy.

2 While vegetables roast, squeeze chicken sausages from skins and divide into bite-sized chunks (you can roll into balls if you like). Spray a medium pan with oil and set over medium heat. Cook chicken meatballs until cooked through.

3 Combine paprika and cumin with yoghurt and spread over 2 plates. Top the yoghurt mixture with sausage meatballs and roasted vegetables. Garnish with fresh herbs, chilli sauce and freshly-ground black pepper.