February 8, 2022
Confit Tandoori Chickpeas
Prep Time: 25 minutes
Total Time: 1 hour, 55 minutes
Try this Confit Tandoori Chickpeas recipe from the new cookbook, Ottolenghi Test Kitchen: Shelf Love.
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 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.
Yield: Serves 8
- Preheat the oven to 350°F.
- Put the chickpeas, 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. 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.
- Meanwhile, put the yogurt, mint, cilantro, lime juice, minced 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 yogurt and lime wedges alongside.
Make it your own:
- Jarred or canned butter beans (lima beans) would be great here!
- No Kashmiri chile powder? Use an equal amount of paprika instead.
Excerpted from Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad. Copyright © 2021 Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.