Vegan Chickpea Tikka

Method

1. 1Beat yoghurt, ginger-garlic, chilli, tandoori masala, methi, besan, lemon, mustard oil and salt to a thick coat.
2. 2Gently mix in chickpeas + onion + capsicum chunks; rest 20 minutes.
3. 3Spread on a wire rack over a foil-lined tray; roast at 220 °C / 425 °F for 18 minutes until charred and slightly cook until crunchy on the edges.
4. 4Toss once midway so all sides get colour.
5. 5Finish on direct grill flame 30 seconds for smoke if you have it.
6. 6Serve with mint chutney and lemon wedges; great as a wrap filling.