Confit Tandoori Chickpeas
Ingredients
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1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins) drained
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11 garlic cloves, peeled, 10 left whole and 1 crushed
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30g fresh ginger, peeled and julienned
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400g datterini or regular cherry tomatoes
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3 red chillies, mild or spicy, a slit cut down their length
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1 tbsp tomato paste
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2 tsp cumin seeds, roughly crushed with a pestle and mortar
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2 tsp coriander seeds, roughly crushed with a pestle and mortar
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½ tsp ground turmeric
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½ tsp chilli flakes
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2 tsp red Kashmiri chilli powder
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1 tsp caster sugar
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200ml olive oil
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180g Greek-style yoghurt
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15g picked mint leaves
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30g fresh coriander, roughly chopped
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2–3 limes: juiced to get 1 tbsp and the rest cut into wedges to serve
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Salt
Directions
For the directions, see the original post here
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