1. Preheat the oven to 180°C fan/200°C/ gas 6. Mix the sprouts with the shallots, chickpeas, spices, oil and salt in a roasting tin, then transfer to the oven for 25 minutes, until the vegetables are crisp and browned.

2. Meanwhile, mix the oil with the tamarind paste and sugar. Once the vegetables are cooked, toss with the dressing, then scatter over the peanuts, fresh coriander and the chaat masala and/or mango powder, if using. Serve with the yogurt, piled into flatbreads or naan.

Cook’s Note: The tamarind paste used here is the kind you get at the supermarket in a small own-brand jar – not the very concentrated paste that you get at Asian grocery stores. If using the latter, halve the amount.