Confit tandoori chickpeas

Name: Confit tandoori chickpeas
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Indian, Asian
Ingredients: 2 x 400g can chickpeas; 11 garlic cloves, 10 left while and 1 crushed; 30g piece fresh ginger, peeled and cut into julienne strips; 300g cherry tomatoes; 3 red chilies, mild or spicy, split open lengthways; 1 tbsp tomato paste; 2 tsp cumin seeds, crushed; 2 tsp coriander seeds, crushed; 1/2 tsp turmeric ground; 1/2 tsp chilli flakes; 2 tsp Red Kashmiri chilli powder, or paprika; 1 tsp caster sugar; 200 ml olive oil; Salt; 15g mint leaves; 30g coriander leaves; 180g Greek style yoghurt; 2-3 limes, 1 juiced, the other for serving; 4 pita bread, or other flat bread

3 steps

Prep:25minCook:1h 20min

Updated at: Thu, 17 Aug 2023 00:18:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories872.8 kcal (44%)

Total Fat55.5 g (79%)

Carbs77.8 g (30%)

Sugars7.6 g (8%)

Protein22.2 g (44%)

Sodium1134.3 mg (57%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 400gcan chickpeas

11garlic cloves

10 left while and 1 crushed

30gfresh ginger

piece, peeled and cut into julienne strips

300gcherry tomatoes

3red chilies

mild or spicy, split open lengthways

1 Tbsptomato paste

2 tspcumin seeds

crushed

2 tspcoriander seeds

crushed

½ tspturmeric ground

½ tspchilli flakes

2 tspRed Kashmiri chilli powder

or paprika

1 tspcaster sugar

200mlolive oil

salt

15gmint leaves

30gcoriander leaves

180gGreek style yoghurt

2limes

1 juiced, the other for serving

4pita bread

or other flat bread

Instructions

Step 1

Heat the oven to 170C (150C fan)/325F/gas 3. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and a teaspoon of salt in a large, ovenproof saute pan for which you have a lid, then stir to combine. Cover, put in the oven and cook for 75 minutes, stirring once halfway, until the aromatics have softened and the tomatoes have broken down.

Step 2

Meanwhile, make the yoghurt dressing. Put the mint, coriander, yoghurt, lime juice, crushed garlic and a quarter-teaspoon of salt in the small bowl of a food processor and blitz smooth.

Step 3

Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in two separate bowls alongside, with warm pitta or flatbread, if you wish.