Confit tandoori chickpeas

Name: Confit tandoori chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 2 x 400g tins chickpeas, drained (480g net weight); 11 garlic cloves, peeled, 10 left whole and 1 crushed; 30g piece fresh ginger, peeled and cut into julienne strips; 300g cherry or datterini tomatoes; 3 red chillies, mild or spicy, to taste, slit open lengthways; 1 tbsp tomato paste; 2 tsp each cumin and coriander seeds, roughly crushed in a mortar; ½ tsp ground turmeric; ½ tsp chilli flakes; 2 tsp red Kashmiri chilli powder, or paprika; 1 tsp caster sugar; 200ml olive oil; Salt; 8 tbsp (15g) mint leaves; 8 tbsp (30g) coriander leaves, roughly chopped; 180g Greek-style yoghurt; 2-3 limes – 1 juiced, to get 1 tbsp, the rest cut into wedges, to serve; 4 pita breads (or other flatbread), to serve (optional)

3 steps

Prep:20minCook:20min

Updated at: Thu, 17 Aug 2023 03:01:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories702.8 kcal (35%)

Total Fat54.2 g (77%)

Carbs43.7 g (17%)

Sugars12.2 g (14%)

Protein15.7 g (31%)

Sodium578.1 mg (29%)

Fiber11.2 g (40%)

% 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

coriander 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

15gmint leaves

30gcoriander leaves

roughly chopped

180ggreek-style yoghurt

2limes

1 juiced, to get 1 tbsp, the rest cut into wedges, to serve

4pita breads

or other flatbread, to serve, optional

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.

Notes

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