Step 1

Blitz marinade ingredients together or use a pestle and mortar to make a paste. Rub all over chicken – you can marinade overnight at this point if desired.

Step 2

Heat oven to 160C.

Step 3

Place chicken and chickpeas in a roasting dish and cook for 40 minutes, then increase heat to 200C for 10-15 minutes until chicken is cooked through and nicely coloured.

Step 4

Blitz yoghurt dressing ingredients together (can be done up to 2 days in advance and stored in the fridge in a jar) and drizzle over chicken to serve, scattered with pomegranate seeds.