Cook: 1 hour 20 minutes

Serves: 4

Swap out Greek yoghurt with a non-dairy alternative for a vegan meal, and serve with rice.

Recipe adapted from Ottolenghi Test Kitchen: Shelf Love (Ebury Press)

Method

Preheat the oven to 150°C fan.
Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 teaspoon of salt into a large sautee 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 yoghurt, mint, fresh coriander, lime juice, crushed garlic and . teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Serve directly from the pan, with the yoghurt and lime wedges alongside.

Make it your own

– The same amount of jarred butter beans would be great here!

– No Kashmiri chilli powder? Use an equal amount of paprika instead

Ingredients

Name: Confit tandoori chickpeas Yotam Ottolenghi OTK
Prep time: 25 min
Cook time: 1 min
Yield: 4
Ingredients: 2 tins of chickpeas (800g), drained (480g); 11 garlic cloves, peeled,10 left whole and 1 crushed; 30g fresh ginger, peeled and julienned; 400g datterini or regular cherry tomatoes; 3 red chillies, mild or spicy, a slit cut down their length; 1 tbsp tomato paste; 2 tsp cumin seeds, roughly crushed with a pestle and mortar; 2 tsp coriander seeds, roughly crushed with a pestle and mortar; ½ tsp ground turmeric; ½ tsp chilli flakes; 2 tsp red Kashmiri chilli powder; 1 tsp caster sugar; 200ml olive oil; 180g Greek-style yoghurt; 15g picked mint leaves; 30g fresh coriander, roughly chopped; 2–3 limes: juiced to get 1 tbsp and the rest cut into wedges to serve; Salt

2 tins of chickpeas (800g), drained (480g)

11 garlic cloves, peeled,10 left whole and 1 crushed

30g fresh ginger, peeled and julienned

400g datterini or regular cherry tomatoes

3 red chillies, mild or spicy, a slit cut down their length

1 tbsp tomato paste

2 tsp cumin seeds, roughly crushed with a pestle and mortar

2 tsp coriander seeds, roughly crushed with a pestle and mortar

½ tsp ground turmeric

½ tsp chilli flakes

2 tsp red Kashmiri chilli powder

1 tsp caster sugar

200ml olive oil

180g Greek-style yoghurt

15g picked mint leaves

30g fresh coriander, roughly chopped

2–3 limes: juiced to get 1 tbsp and the rest cut into wedges to serve

Salt