Heat your oven to 200°C/Fan 180°C/Gas 6. Use a large, sharp knife to halve the gem squash. Scoop out the seeds (see our tip below). Season with a little pinch of salt and pepper.
Pop the squash halves in a roasting tin or on a baking tray. Roast at the top of the oven for 40 mins till the tender.
While the squash roast, drain the chickpeas and give them a good rinse. Tip them into a bowl. Add ½ tbsp olive oil and a pinch of salt. Shake in 2 tsp each ground cumin and garam masala. Add some chilli powder – anything from a pinch to 1 tsp, depending on how hot you like your food.
Toss the chickpeas and spices together so they're well coated. Tip them into a roasting tin or baking tray. Roast on a shelf below the squash for 20-25 mins. Shake the tin occasionally – they should be crisp and golden brown. Set them aside when they're crisp.
While the squash and chickpeas roast, tip the salad mix into a bowl. Add ½ tbsp olive oil and a pinch of salt and pepper. Toss to mix.
Pick the leaves off the mint sprigs and finely slice any large leaves and set aside.
When the squash are tender (pierce them with a fork to test), take them out of the oven. Drain off any water that has gathered in the squash.
Heap the chickpeas into the squash bowls. Top with spoonfuls of the yogurt, a drizzle of the tamarind paste and the shredded mint leaves. Serve with the salad.