PREP TIME: 30 minutes
COOK TIME: 60 minutes
1 can chickpeas, drained and rinsed
1 tablespoons olive oil
1 tsp smoked paprika
2 kg tamarillos, halved lengthways
1 garlic bulb cut in half, skin left on
1 brown onion cut in half, skin left on
2 Tbsp brown sugar
¼ cup olive oil
Large bunch basil, plus extra to serve
600 ml chicken or vegetable stock
½ cup Greek yoghurt
For the chickpeas:
Heat oven to 200°C fan bake.
Pat dry chickpeas in a tea towel then spread onto a roasting tray tossing with olive oil to coat.
Roast until just brown and crispy, tossing occasionally for about 30 minutes.
Sprinkle with salt and smoked paprika and roast 2-3 minutes more. Set aside to cool.
For the tamarillos:
Reduce oven to 180°C.
Line a roasting dish with baking paper and place the tamarillos, garlic and onion cut side up,
Sprinkle with sea salt, freshly ground pepper, brown sugar and olive oil.
Cover the dish with foil and bake about 40 - 50 minutes until soft.
Remove foil and allow to cool slightly.
Squeeze the tamarillos, garlic and onion from their skins and process in a blender along with any juice from the baking trays and basil until smooth.
Heat the tamarillo mixture and stock in a saucepan over medium heat for 5-8 minutes, stirring occasionally. Check seasoning.
Ladle into bowls with dolloped yoghurt, crispy chickpeas and extra olive oil.