Confit Tandoori Chickpeas

Confit Tandoori Chickpeas

from epicurious.com
1 8

Ingredients

  • 2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total)
  • 11 garlic cloves, peeled, 10 left whole and 1 minced
  • 1 oz (30 g) fresh ginger, peeled and julienned
  • 14 oz (400 g) datterini or regular cherry tomatoes
  • 3 small Fresno chiles, mild or spicy, with a slit cut down their length
  • 1 Tbsp. tomato paste
  • 2 tsp. cumin seeds, roughly crushed with a mortar and pestle
  • 2 tsp. coriander seeds, roughly crushed with a mortar and pestle
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. chile flakes
  • 2 tsp. red Kashmiri chile powder
  • 1 tsp. sugar
  • 3/4 cup plus 2 Tbsp. (200 ml) olive oil
  • 2/3 cup (180 g) Greek yogurt
  • 3/4 cup (15 g) mint leaves
  • 11/2 cups (30 g) cilantro, roughly chopped
  • 2–3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve)
  • Salt

Directions

  1. 1

    Preheat the oven to 350° F.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.