Confit Tandoori Chickpeas

ottolenghi.co.uk

Alice Xie

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

1⁄2 tsp ground turmeric

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

salt

Directions at ottolenghi.co.uk

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