Preheat the oven to 200°C, gas mark 6.
Place the chickpeas, carrots, shallots and cherry tomatoes on a large baking tray.
Drizzle with olive oil and sprinkle with the garam masala, turmeric and black salt.
Mix everything well, making sure the vegetables are fully coated in the oil and spices.
Roast in the oven for 25-30 minutes, until the chickpeas are crispy and the tomatoes are starting to burst.
Meanwhile, whisk together the tamarind paste and honey.
Remove the tray from the oven and drizzle with tamarind sauce and yoghurt.
Garnish with the Bombay mix, pomegranate seeds and coriander leaves.