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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
Ingredients
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
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