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Confit Tandoori Chickpeas

Confit Tandoori chickpeas that turn jammy and deeply spiced.
Sweet tomatoes and garlic melt in, with a gentle tandoori heat.
Spoon them over cool yoghurt sauce and finish with lime for zing.

snack ⏱ 145 min 620 kcal / portion 68.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Confit Tandoori Chickpeas
v5 · rb0e705f985 20260727Z1751 10 pieces garlic 180 g yoghurt salt to taste 🔥 preheat the oven to 150°C fan 🌀 mix chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, cumin seeds, coriander seeds, turmeric, chilli flakes, chilli powder, caster sugar, olive oil, and salt 🔥 ⏱ 75 min cover and cook in the oven, stirring halfway through until the aromatics have softened and tomatoes have nicely broken down blitz yoghurt, mint, fresh coriander, lime juice, crushed garlic, and salt (1/4 teaspoon) until smooth and the herbs are finely chopped 🍽 serve the confit chickpeas with yoghurt sauce and lime wedges Tandoori Chickpeas 🎉 480 g chickpea 30 g ginger 400 g tomato 3 pieces chilli 1 tbsp tomato paste 2 tsp cumin seed 2 tsp coriander seed ½ tsp turmeric ½ tsp chilli flakes 2 tsp chilli powder 1 tsp caster sugar 200 ml olive oil 15 g mint leaf 30 g coriander lime to taste whole cloves · 9.09 pieces crushed cloves · 0.91 pieces mint leaf, coriander, lime
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Preparation steps

  1. preheat the oven to 150°C fan
  2. mix chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, cumin seeds, coriander seeds, turmeric, chilli flakes, chilli powder, caster sugar, olive oil, and salt
  3. cover and cook in the oven for 75 minutes, stirring halfway through until the aromatics have softened and tomatoes have nicely broken down
  4. blitz yoghurt, mint, fresh coriander, lime juice, crushed garlic, and salt (1/4 teaspoon) until smooth and the herbs are finely chopped
  5. serve the confit chickpeas with yoghurt sauce and lime wedges

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