October 11, 2021

Confit Tandoori Chickpeas

Name: Confit Tandoori Chickpeas
Prep time: 25 min
Cook time: 1 h 12 min
Total time: 1 h 37 min
Yield: 4
Ingredients: 1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins) 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; 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