The Ottolenghi Test Kitchen’s Confit Tandoori Chickpeas
This simple dish of confit tandoori chickpeas from The Ottolenghi Test Kitchen is ideal for an easy warming meal, served with rice and cool yoghurt.
From the book
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
Introduction
These chickpeas have had their fair share of Insta fame for a multitude of reasons. The first being that the simplicity of the dish makes it really quite attractive: throw everything into a pan and pop it into the oven, leaving it to its own devices (and you to yours). The second being that slow-cooking the chickpeas in oil without added liquid makes them super soft, allowing all the aromatics to break down into the oil. Lastly, this dish can easily be made ahead and served later; it only improves with time. Swap out Greek yoghurt with a non-dairy alternative for a completely vegan meal, and serve with rice.
Ingredients
| 2 tins (800g) of | chickpeas, drained (480g) |
| 11 | garlic cloves, peeled, 10 left whole and 1 crushed |
| 30g | fresh ginger, peeled and julienned |
| 400g | datterini or regular cherry tomatoes |
| 3 | red chillies, mild or spicy, a slit cut down their length |
| 1 tbsp | tomato paste |
| 2 tsp | cumin seeds, roughly crushed with a pestle and mortar |
| ½ tsp | ground turmeric |
| ½ tsp | chilli flakes |
| 2 tsp | red Kashmiri chilli powder |
| 1 tsp | caster sugar |
| 200ml | olive oil |
| 180g | Greek-style yoghurt |
| 15g | picked mint leaves |
| 30g | fresh coriander, roughly chopped |
| 2-3 | limes, juiced to get 1 tbsp and the rest cut into wedges to serve |
| salt |
Method
Preheat the oven to 150°C fan.
Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 teaspoon of salt into a large sauté pan, for which you have a lid, and mix everything together to combine. Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
Meanwhile, put the yoghurt, mint, fresh coriander, lime juice, crushed garlic and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Serve the chickpeas directly from the pan, with the yoghurt and lime wedges alongside.
Make it your own:
– Jarred butter beans would be great here! A simple gram for gram swap.
– No Kashmiri chilli powder? Use an equal amount of paprika instead.
