Confit Tandoori Chickpeas Recipes

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CONFIT TANDOORI CHICKPEAS



Confit Tandoori Chickpeas image

These confit tandoori chickpeas get slow-cooked with aromatics in oil and only get better with time for a sublime make-ahead meal.

Provided by Yotam Ottolenghi

Yield Serves 8

Number Of Ingredients 18

2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total)
11 garlic cloves, peeled, 10 left whole and 1 minced
1 oz (30 g) fresh ginger, peeled and julienned
14 oz (400 g) datterini or regular cherry tomatoes
3 small Fresno chiles, mild or spicy, with a slit cut down their length
1 Tbsp. tomato paste
2 tsp. cumin seeds, roughly crushed with a mortar and pestle
2 tsp. coriander seeds, roughly crushed with a mortar and pestle
½ tsp. ground turmeric
½ tsp. chile flakes
2 tsp. red Kashmiri chile powder
1 tsp. sugar
¾ cup plus 2 Tbsp. (200 ml) olive oil
⅔ cup (180 g) Greek yogurt
¾ cup (15 g) mint leaves
1½ cups (30 g) cilantro, roughly chopped
2-3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve)
Salt

Steps:

  • Preheat the oven to 350° F.
  • Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
  • Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
  • Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
  • Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.

CHICKPEA CONFIT



Chickpea Confit image

Provided by Michael Psilakis

Categories     Side     Vegetarian     Cocktail     Legume     Chickpea     Vegan     Party     Seed     Simmer     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

Cloves from 1 head of garlic, separated and peeled
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 1/2 cups cooked chickpeas or 28-ounce can best-quality chickpeas (such as Goya), well rinsed and well drained
Kosher salt and whole black peppercorns
Blended oil (50 percent canola, 50 percent extra-virgin olive), as needed

Steps:

  • In a Dutch oven or a heavy pot, combine the garlic, cumin, mustard seeds, and chickpeas. Seasons liberally with kosher salt and pepper, and barley cover with blended oil. Cover the pot and cook at 325°F until aromatic but not browned, about 45 minutes.
  • When the mixture is cool, transfer it, with all the oil, to a sterilized glass container and use as you like. If the chickpeas are covered with oil, the confit will last for at least 3 weeks in the refrigerator. Always save the oil for another use, for example, in a cumin vinaigrette or for sautéing.

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