Simple, aromatic and utterly delicious; this Confit Tandoori Chickpeas recipe by Yotam Ottolenghi and Noor Murad from their new book ‘Ottolenghi Test Kitchen: Shelf Love’ is home-cooked comfort food at its best
These tandoori 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.
IMAGE: ELENA HEATHERWICK
Confit Tandoori Chickpeas
- 2 tins chickpeas 800g, drained (480g)
- 11 garlic cloves peeled, 10 left whole and 1 crushed
- 30 g fresh ginger peeled and julienned
- 400 g 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
- 200 ml olive oil
- 180 g Greek-style yoghurt
- 15 g picked mint leaves
- 30 g fresh coriander roughly chopped
- 2-3 limes juiced to get 1 tbsp and the rest cut into wedges to serve
- Preheat the oven to 150C fan.
- 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.
- 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.
- Serve the chickpeas directly from the pan, with the yoghurt and lime wedges alongside.
Recipe from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25). All photography by Elena Heatherwick.
Discover more delicious recipes from The Home Page here and see more from Yotam Ottolenghi below…