Soak the 150 g dried chickpeas in plenty of cold water for at least 8 hours or overnight.

Drain the soaked chickpeas and place them in a saucepan. Cover with fresh water and simmer for 45 minutes, until very tender.

Preheat the oven to 180°C / 350°F. Make a few shallow slashes in the 4 chicken legs.

Combine the wild garlic butter, smoked paprika, dried oregano, garlic powder, and 2 tbsp olive oil in a mixing bowl to make a thick marinade.

Rub the paprika butter marinade all over the chicken legs, working some into the slashes.

Peel and halve the 3 carrots lengthways. Cut the eggplant into large pieces.

Arrange the chicken legs, carrots, and eggplant on the large roasting tray. Drizzle with the remaining 2 tbsp olive oil.

Roast at 180°C / 350°F for 60 minutes. Turn the chicken legs halfway through so they brown evenly.

Increase the oven temperature to 200°C / 400°F and roast for 20 minutes more, until the chicken is golden and cooked through.

Drain the cooked chickpeas and remove their skins if desired. Add them to the blender with the tahini, garlic clove, ground cumin, salt, juice from the lemon, and 2 tbsp olive oil.

Blend the chickpea mixture until smooth and creamy. Add a little water if needed to loosen the hummus.

Spread the hummus over 4 serving plates. Spoon the muhammara over the hummus.

Place one roasted chicken leg and a portion of roasted vegetables on each plate. Finish with coriander leaves.