epicurious4.6
Confit Tandoori Chickpeas
These confit tandoori chickpeas get slow-cooked with aromatics in oil and only get better with time for a sublime make-ahead meal.
👥 8 Servings👤 Yotam Ottolenghi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 350° F.
2
Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
chickpeas, drained (17 oz/480 g total)2 (15 oz/425 g) cans(30 g) fresh ginger, peeled and julienned1 oz(400 g) datterini or regular cherry tomatoes14 ozSalt
3
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.
4
Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
(30 g) fresh ginger, peeled and julienned1 oz(400 g) datterini or regular cherry tomatoes14 ozSalt
5
Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.
chickpeas, drained (17 oz/480 g total)2 (15 oz/425 g) cans(30 g) fresh ginger, peeled and julienned1 oz(400 g) datterini or regular cherry tomatoes14 oz
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