Tandoori Style Chickpeas Recipes

CONFIT TANDOORI CHICKPEAS

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.

TANDOORI-STYLE CHICKPEAS

Steps:

• In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
• Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
• Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
• Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
• Season with salt and cayenne and serve immediately.