Preheat the oven to 180°C.
Boil the potatoes for 5 minutes.
Toss the chickpeas and cooked potatoes with 1 tbsp of the olive oil, seasoning, garam masala and chilli powder on a large tray. Cook in the oven for 15 minutes or until golden and crispy.
Meanwhile, blitz all of the green chutney ingredients in a blender to a smooth consistency.
Once the potatoes and chickpeas are cooked, toss them in a large bowl with the tomato, pomegranate seeds, shallot slices and lemon juice.
Finish with dollops of the yoghurt, green chutney, tamarind sauce (if using) and the coriander leaves.
