Confit Tandoori Chickpeas Recipes
CONFIT TANDOORI CHICKPEAS
These confit tandoori chickpeas get slow-cooked with aromatics in oil and only get better with time for a sublime make-ahead meal.
Provided by Yotam Ottolenghi
Yield Serves 8
Number Of Ingredients 18
Steps:
- 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.
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