The Chickpea Dish That Took Instagram by Storm – Here’s How to Make It at Home

Deep Flavor, Minimal Effort – This Is Your New Favorite Vegetarian Meal

When a dish becomes a star on social media, it’s usually for good reason—and these confit tandoori chickpeas live up to the hype. Adapted from Ottolenghi’s Shelf Love, this Middle Eastern-inspired dish is about as hands-off as it gets: just toss everything in a dish, let it slow-cook in the oven, and prepare for your kitchen to smell amazing. The chickpeas soften beautifully while slowly confiting in spiced olive oil, absorbing the deep, earthy flavors of garlic, ginger, cumin, chili, turmeric, and coriander. With vibrant tomatoes and whole red chilies in the mix, each bite is warming, rich, and bursting with complexity—yet it’s all made in a single pan.

Why Confit Cooking Makes This Dish So Irresistible

Cooking chickpeas in oil—rather than water or broth—might sound unusual, but that’s the magic of the confit method. As the chickpeas gently simmer in spiced olive oil at low heat, they transform into creamy, ultra-flavorful bites that carry every note of the surrounding aromatics. This technique also allows the garlic and chilies to mellow and sweeten, creating a balanced heat that isn’t overwhelming. And the best part? The longer the dish sits, the better it gets. Make it ahead and simply reheat—it’s the kind of meal that only improves with time.

Serve It Right – and Make It Your Own

This dish pairs perfectly with a dollop of herby Greek yogurt blended with mint, cilantro, garlic, and lime juice for a cooling contrast to the heat. Serve it with warm flatbread, rice, or even over roasted vegetables for a hearty, plant-based dinner. Want to make it vegan? Swap in a dairy-free yogurt alternative. No Kashmiri chili on hand? Use sweet paprika instead for a similar hue and gentler spice. You can also swap in canned butter beans for a silky variation. However you serve it, this is one of those rare recipes that feels both comforting and exotic—ideal for casual weeknights or when you want to impress without stress.

Can I make this dish vegan? What’s the best substitute for Kashmiri chili? Can I use dried chickpeas instead of canned?

Confit Tandoori Chickpeas

The dish can easily be prepared in advance and served when convenient – it only gets better with time. Substitute the Greek yogurt with a plant-based alternative if you want a completely vegan version, and serve the chickpeas with rice.

Jump To Recipe

Can I make this dish vegan?
Yes, simply replace the Greek yogurt with a plant-based yogurt alternative for a fully vegan version.

What’s the best substitute for Kashmiri chili?
Sweet paprika is a great stand-in—it adds similar color with a milder spice profile.

Can I use dried chickpeas instead of canned?
You can, but be sure to soak and fully cook them in advance before using them in this recipe to ensure the right texture.