Stranger Foods

Photograph of Confit tandoori chickpeas.

Confit tandoori chickpeas

Serves 4 | Prep 10 mins | Cook 1 hr 15 mins

Source: Ottolenghi Test Kitchen: Shelf Love

Ingredients

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2 tins chickpeas, drained
2 tsp red Kashmiri chilli powder
2 limes: juiced to get 1 tbsp and the rest cut into wedges to serve
30 g fresh coriander, roughly chopped
15 g picked mint leaves
180 g Greek-style yoghurt
200 ml olive oil
1 tsp caster sugar
½ tsp chilli flakes
11 cloves garlic, peeled, 10 left whole and 1 crushed
½ tsp ground turmeric
2 tsp coriander seeds, roughly crushed with a pestle and mortar
2 tsp cumin seeds, roughly crushed with a pestle and mortar
1 tbsp tomato paste
3 red chillies, a slit cut down their length, mild or spicy
400 g datterini or regular cherry tomatoes
30 g fresh ginger, peeled and julienned
salt

Instructions

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Preheat the oven to 150°C fan.
Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 teaspoon of salt into a large sauté pan, for which you have a lid, and mix everything together to combine. Cover with the lid, transfer to the oven and cook for , stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
Meanwhile, put the yoghurt, mint, fresh coriander, lime juice, crushed garlic and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Serve the chickpeas directly from the pan, with the yoghurt and lime wedges alongside.

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