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Yotam Ottolenghi's Confit tandoori chickpeas
  • 2 x 400g tins chickpeas, drained (480g net weight)
  • 11 garlic cloves, peeled, 10 left whole and 1 crushed
  • 30g piece fresh ginger, peeled and cut into julienne strips
  • 300g cherry or datterini tomatoes
  • 3 red chillies, mild or spicy, to taste, slit open lengthways
  • 1 tbsp tomato paste
  • 2 tsp each cumin and coriander seeds, roughly crushed in a mortar
  • ½ tsp ground turmeric
  • ½ tsp chilli flakes
  • 2 tsp red Kashmiri chilli powder, or paprika
  • 1 tsp caster sugar
  • 200ml olive oil
  • Salt
  • 8 tbsp (15g) mint leaves
  • 8 tbsp (30g) coriander leaves, roughly chopped
  • 180g Greek-style yoghurt
  • 2-3 limes – 1 juiced, to get 1 tbsp, the rest cut into wedges, to serve
  • 4 pita breads (or other flatbread), to serve (optional)
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