> Skip to content

Recipe  •  28 September 2021

 

Confit tandoori chickpeas

These chickpeas have had their fair share of Insta fame for a multitude of reasons.

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.

Serves 4

Prep time: 25 minutes
Cook time: 1 hour 20 minutes 

  • 2 tins of chickpeas (800g), 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
  • 2 tsp coriander 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

1. Preheat the oven to 150°C fan.

2. 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.

3. 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.

4. 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.

 

Feature Title

Ottolenghi Test Kitchen: Shelf Love
This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients.
Read more

More features

See all recipes
Recipe
Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

Recipe
Baked polenta with feta, bechamel and za'atar tomatoes

Known in the Ottolenghi Test Kitchen as: 'polenta-pizza', 'polizza' or 'polenta not-a-pizza', this happy looking pie with its polenta base pairs perfectly with anything leafy and green.

Recipe
Confit leeks with puy lentils and leek cream

Blending confit leeks with cream creates a lovely sauce to bring this dish together.

Recipe
Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

Recipe
Berry platter with sheep’s labneh and orange oil

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Recipe
Brunsli chocolate cookies

Chewy, brownie-like cookies from Ottolenghi SIMPLE.

Recipe
Beetroot, caraway and goat’s cheese bread

A yeast-free, no-knead bread that’s rich in seeds, herbs and flavour from Ottolenghi SIMPLE.

Recipe
Iranian herb fritters

An appetising vegetarian side from Ottolenghi SIMPLE – perfect for brunch.

Recipe
Victoria sponge cake

Delight friends and family with this Victoria sponge with strawberries and white chocolate cream from Ottolenghi’s Sweet.

Recipe
Stuffed aubergine recipe

Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem. 

Recipe
Peanut, Coriander and Coconut Cream Risotto

Asian flavours meet an Italian classic to create a divine plate of food.

Recipe
Zingy Vietnamese-Style Noodles with Fried Sesame Tofu

For a nutritious meal you can whip up in a flash without compromising on delicious flavour, you can't go past this.

Looking for more recipes?

See all recipes