Recipe for confit tandoori chickpeas
Delightful vegetarian dish with chickpeas and a lot of good Middle Eastern flavors.
We got the recipe from the book: “OTK Ottolenghi Test Kitchen 1 – Shelf Love“, where the author Yotam Ottolenghi writes the following about the recipe:
The chickpeas here have almost become Instagram stars, and there are many good reasons for that. Firstly, the dish is so invitingly simple: Put everything in an ovenproof dish, place it in the oven, and let it take care of itself (and enjoy your free time in the meantime). Secondly, the chickpeas become super soft when simmered in oil without any other liquid, and the oil absorbs flavors from all the spices along the way. Thirdly, the dish can easily be made in advance and served when convenient—it only gets better as it rests. Replace the Greek yogurt with a plant-based alternative if you want a completely vegan version, and serve the chickpeas with rice.
Confit Tandoori Chickpeas
Equipment
- Oven
- Ovenproof dish
- Food Processor
Ingredients
- 2 cans Chickpeas (a 400 g) chickpeas, drained (480 g)
- 11 cloves Garlic peeled, 10 whole and 1 crushed
- 30 gram Fresh ginger peeled and cut into matchsticks
- 400 gram Tomato datterini or cherry tomatoes
- 3 pcs. Chili red, mild or hot, slit along one side
- 15 gram Tomato Puree
- 4 gram Cumin Seeds lightly bruised
- 4 gram Coriander Seeds lightly bruised
- 1.5 gram Turmeric crushed
- 1 gram Chili Flakes
- 4 gram Kashmir Chili
- 4 gram Sugar
- 184 gram Olive Oil
- 180 gram Greek Yoghurt
- 15 gram Mint
- 30 gram Cilantro fresh, coarsely chopped
- 2 pcs. Lime squeeze 1 for 1 tbsp juice, and cut the other into wedges for serving
- Salt
Instructions
- Preheat the oven to 150° convection.
- Put the chickpeas in a large ovenproof dish (or a wide casserole) with a lid along with the whole garlic cloves, ginger, tomatoes, chilies, tomato paste, spices, sugar, oil, and 1 tsp salt, and mix it all well. Cover the dish, place it in the oven, and let the chickpeas simmer in the oil for 75 minutes (1¼ hours) until the flavorings are tender and the tomatoes have fully broken down. Stir once halfway through.
- Meanwhile, blend the yogurt, mint, fresh coriander, lime juice, crushed garlic, and ¼ tsp salt together in a food processor until the herbs are finely chopped and the mixture is smooth.
- Serve the chickpeas directly from the dish with the yogurt and lime wedges on the side.
Notes
– Canned butter beans would also be fantastic here! Just replace with an equivalent amount.
– No Kashmiri chili? Use the same amount of sweet paprika instead.