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Confit Tandoori Chickpeas

This recipe is from Ottolenghi Test Kitchen's Shelf Love we legally can't give you the whole recipe but check out the original recipe here.

The image of this dish is from @marblecountercook

Yotam Ottolenghi

Feeds: 4

Takes: 1.20 hours

V Ve* G

1 jar of Queen Chickpeas, drained

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 (or vegan alternative)

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

Queen Chickpeas

570g / Bold Pack (6) £22.00

For the directions, see the original post here