Confit tandoori chickpeas

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian


By Yotam Ottolenghi
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)