Confit tandoori chickpeas
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 …