
By Chuzzle Berry
Yotam Chickpeas
4 steps
Prep:25minCook:1h 20min
Add as little water as possible! Tomatoes will release a lot.
Updated at: Mon, 27 Jan 2025 15:58:36 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
37
High
Nutrition per serving
Calories704.6 kcal (35%)
Total Fat54.3 g (78%)
Carbs44 g (17%)
Sugars12.2 g (14%)
Protein15.8 g (32%)
Sodium578.3 mg (29%)
Fiber11.4 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 x 400gtins chickpeas
drained

11garlic cloves
peeled, 10 left whole and 1 crushed

30gfresh ginger
piece, peeled and cut into julienne strips

300gcherry tomatoes
or datterini

3red chillies
mild or spicy, to taste, slit open lengthways

1 Tbsptomato paste

2 tspcumin seeds

2 tspcoriander seeds
roughly crushed in a mortar

½ tspground turmeric

½ tspchilli flakes

2 tspred Kashmiri chilli powder
or paprika

1 tspcaster sugar

200mlolive oil

salt
Yoghurt Dressing
Instructions
Step 1
Heat the oven to 170C (150C fan)/325F/gas 3. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and a teaspoon of salt in a large, ovenproof saute pan for which you have a lid, then stir to combine. Cover, put in the oven and cook for 75 minutes, stirring once halfway, until the aromatics have softened and the tomatoes have broken down.
Step 2
Meanwhile, make the yoghurt dressing. Put the mint, coriander, yoghurt, lime juice, crushed garlic and a quarter-teaspoon of salt in the small bowl of a food processor and blitz smooth.
Step 3
Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in two separate bowls alongside, with warm pitta or flatbread, if you wish.
Step 4
Add as little water as possible! Tomatoes will release a lot.
Notes
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