Preheat to 200°C fan.
Roast baby potatoes whole with olive oil and salt for 30 to 35 minutes until completely soft through.
Remove and smash every potato flat with your hand or the bottom of a mug.
Drizzle remaining olive oil over.
Back in the oven for 20 minutes until edges are golden and crispy.
Toss chickpeas with spices.
Roast alongside the potatoes for the same 20 minutes.
Mix Greek yoghurt, tahini, lemon juice and a splash of water.
Keep it thick enough to pool rather than run.
Be generous.
Arrange potatoes and chickpeas on the tray.
Drizzle tahini yoghurt generously over everything.
Crumble feta.
Scatter coriander.
