Confit tandoori chickpeas

Ingredients

Instructions

1. Preheat the oven to 150°C fan.
2. 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
   75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
3. 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.
4. Serve the chickpeas directly from the pan, with the yoghurt and lime wedges alongside.

Ottolenghi Test Kitchen: Shelf Love