Yotam Ottolenghi's Confit tandoori chickpeas

theguardian.com

Colin Fenn

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 to 3 limes - 1 juiced, to get 1 tbsp, the rest cut into wedges, to serve

4 pita breads (or other flatbread), to serve (optional)

Directions at theguardian.com

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