Mix the spices together with the oil in a bowl. Add the chickpeas and stir so they are coated in the spicy oil.
Transfer the chickpeas to a baking tray and roast in the oven for 20 minutes at 200C.
Put the vegetables on another baking tray and drizzle the leftover spicy oil over the top. Add a little extra oil if necessary and toss the vegetables in it. Put the vegetables in the oven too for 20-30 minutes.
Mix most of the fresh coriander into the yoghurt. Reserve a little if you want it as a garnish.
To make this recipe vegan then use vegan yoghurt or replace the yoghurt with houmous or baba ganoush.Nutritional information is approximate and a guideline only.