Confit tandoori chickpeas
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing.
From Saturday Kitchen
Ingredients
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 x 400g tins chickpeas, drained
- 10 garlic cloves, peeled
- 30g/1oz fresh ginger, peeled and julienned
- 300g/10½oz cherry tomatoes
- 3 red chillies, mild or spicy (to taste), slit open lengthways
- 1 tbsp tomato purée
- ½ tsp ground turmeric
- ½ tsp chilli flakes
- 2 tsp red Kashmiri chilli powder (or paprika)
- 1 tsp caster sugar
- 200ml/7fl oz olive oil
- 1 tsp salt
For the yoghurt dressing
- 2–3 limes, 1 juiced and the others cut into wedges
- 8 tbsp roughly chopped fresh mint leaves
- 8 tbsp roughly chopped fresh coriander leaves
- 1 garlic clove, crushed
- 180g/6oz Greek-style yoghurt
- ½ tsp salt
- 4 pitta breads (or other flatbreads), to serve (optional)
Method
Preheat the oven to 170C/150C Fan/Gas 3.
Roughly crush the cumin and coriander seeds in a pestle and mortar.
Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time.
To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth.
Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish.
