Confit Tandoori Chickpeas (Ottolenghi) (Vegan Option)
A super simple way to make a delicious chickpea curry - just throw everything into a tray and roast on a low heat until everything is tender. Serve with a herbed Greek yoghurt. Extracted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25)
Servings 4 people
Ingredients
- 2 (400g/14oz) tins chickpeas drained
- 200 ml (¾ cup) extra virgin olive oil
- 400 g (1 pound) cherry tomatoes or other small tomatoes
- 10 cloves garlic peeled
- 30 g (2 ounces) fresh ginger root peeled & julienned
- 3 mild chillies a slit cut down their length
- 1 tbsp tomato paste
- 1 tsp sugar
- 2 tsp coriander seed roughly crushed in a pestle & mortar
- 2 tsp cumin seed roughly crushed in a pestle & mortar
- 2 tsp red Kashmiri chilli powder or paprika to make it less spicy
- ½ tsp ground turmeric
- ½ tsp chilli flakes
- ½ tsp fine table salt
For the herbed yoghurt:
- 180 g (¾ cup) thick Greek-style yoghurt or unsweetened, plant-based yoghurt for vegan option
- 30 g (1 ounce) fresh coriander (cilantro) roughly chopped
- 15 g (½ ounce) fresh mint leaves roughly chopped
- 1 tbsp lime juice
- 1 clove garlic peeled and crushed
- ¼ tsp fine table salt
- lime wedges, to serve
Instructions
- Preheat the oven to 150°C (300°F) fan.
- Combine the chickpeas, oil, tomatoes, garlic, ginger, chillies, tomato paste, sugar, spices and salt in a heatproof saute pan or roasting dish. Mix together by hand to combine everything.2 (400g/14oz) tins chickpeas, 200 ml (¾ cup) extra virgin olive oil, 400 g (1 pound) cherry tomatoes or other small tomatoes, 10 cloves garlic, 30 g (2 ounces) fresh ginger root, 3 mild chillies, 1 tbsp tomato paste, 1 tsp sugar, 2 tsp cumin seed, 2 tsp coriander seed, 2 tsp red Kashmiri chilli powder, ½ tsp ground turmeric, ½ tsp chilli flakes, ½ tsp fine table salt
- Cover the pan or dish with a lid (as long as it's ovenproof) or foil or a baking tray, to cover. Cook in the oven for 1 hour 15 minutes, stirring everything halfway through the cook time, until tender and fragrant.
Make the herbed yoghurt:
- Blitz together the yoghurt, coriander, mint leaves, lime juice, garlic and salt until the herbs have broken down.180 g (¾ cup) thick Greek-style yoghurt, 30 g (1 ounce) fresh coriander (cilantro), 15 g (½ ounce) fresh mint leaves, 1 tbsp lime juice, 1 clove garlic, ¼ tsp fine table salt
Serve:
- Serve the confit chickpea mixture drizzled with the herbed yoghurt with lime wedges on the side for squeezing. You can serve as a side with a larger meal or serve with rice/flatbreads to turn it into a meal.lime wedges, to serve
Video
Notes
Vegan option: use a plant-based, unsweetened, plain yoghurt in place of the Greek yoghurt e.g. soy yoghurt, coconut yoghurt, oat yoghurt.
Notes: I have slightly adapted the recipe from the original by reducing the level of salt in the confit from 1 tsp to 1/2 tsp. The original recipe also specifies caster sugar but I think any kind of sugar will do.