
By Siobhan Murray
Confit tandoori chickpeas
5 steps
Prep:25minCook:1h 20min
These tandoori-spiced 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 yogurt with a non-dairy alternative for a completely vegan meal, and serve with rice.
- Jarred or canned butter beans (lima beans) would be great here!
- No Kashmiri chile powder? Use an equal amount of paprika instead.
Updated at: Mon, 13 Jan 2025 01:22:28 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories586 kcal (29%)
Total Fat45.9 g (66%)
Carbs36.5 g (14%)
Sugars10.4 g (12%)
Protein13 g (26%)
Sodium435.2 mg (22%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

425gcans of chickpeas
drained

11garlic cloves
peeled

30gfresh ginger
peeled and julienned

400gcherry tomatoes

3Fresno chiles
small, mild or spicy, a slit cut down their length

1 Tbsptomato paste

2 tspcumin seeds
roughly crushed with a mortar and pestle

2 tspcoriander seeds
roughly crushed with a mortar and pestle

½ tspground turmeric

½ tspchile flakes

2 tspred Kashmiri chile powder

1 tspsugar

¾ cupolive oil

⅔ cupGreek yogurt

¾ cupmint leaves

30gcilantro
roughly chopped

2limes
juiced to get 1 tbsp and the rest cut into wedges to serve

salt

1garlic
minced
Instructions
Step 1
1. Preheat the oven to 350°F.
Step 2
2. Put the chickpeas, 11 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.
Step 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.
Step 4
3. Meanwhile, put the yogurt, mint, cilantro, lime juice, 1 minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Step 5
4. Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.
Notes
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Delicious
Fresh
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Spicy