MenuMenu

  1. Home
  2. saturday kitchen recipe
  3. Confit tandoori chickpeas

Confit tandoori chickpeas

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)

Method

  1. Preheat the oven to 170C/150C Fan/Gas 3.

  2. 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 saute 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.

  3. 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.

  4. 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.

scroll to top