Confit Tandoori Chickpeas with Herbed Yoghurt Sauce

Confit Tandoori Chickpeas Recipe

Delight in the vibrant flavours of Confit Tandoori Chickpeas, inspired by Ottolenghi’s love of bold spices and simple techniques. Packed with plant-based protein and aromatic spices, this dish can easily be made ahead and enjoyed later—perfect for meal prep or dinner parties. Make it vegan by swapping Greek yoghurt for a dairy-free alternative, and serve alongside fluffy rice or fresh flatbreads for a complete meal.

Ingredients

• 2 tins chickpeas (800g), drained (480g)
• 11 garlic cloves, peeled (10 whole, 1 crushed)
• 30g fresh ginger, peeled and julienned
• 400g datterini or cherry tomatoes
• 3 red chillies (mild or spicy), slit lengthwise
• 1 tbsp tomato paste
• 2 tsp cumin seeds, roughly crushed
• 2 tsp coriander seeds, roughly crushed
• 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 or vegan alternative
• 15g fresh mint leaves
• 30g fresh coriander, roughly chopped
• 2–3 limes: 1 tbsp juice plus wedges for serving
• 1 tsp salt

Method

Preheat the oven
Set your oven to 150°C fan to prepare for slow cooking.

Combine the Chickpeas and Aromatics
In a large sauté pan with a lid, mix the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, crushed spices, turmeric, chilli flakes, Kashmiri chilli powder, caster sugar, olive oil, and 1 tsp salt. Stir well to ensure everything is evenly coated.

Bake to Perfection
Cover the pan with its lid and transfer to the preheated oven. Bake for 75 minutes, stirring once halfway through. The spices will infuse deeply, and the tomatoes will break down beautifully to create a rich, aromatic base.

Prepare the Herbed Yoghurt Sauce
In a food processor, combine the Greek-style yoghurt, mint, coriander, lime juice, crushed garlic, and 1/4 tsp salt. Blend until smooth and the herbs are finely chopped.

Serve and Enjoy
Bring the sauté pan directly to the table for a rustic presentation. Serve the chickpeas with herbed yoghurt sauce drizzled on top or on the side. Garnish with lime wedges for an extra burst of citrusy freshness.

Tips for a Perfect Dish

• Make It Vegan: Swap Greek yoghurt for a non-dairy alternative like coconut or almond yoghurt.
• Meal Prep Friendly: The flavors intensify when the dish is made ahead, making it ideal for next-day lunches or reheating.
• Pairings: Serve with basmati rice, naan, or roasted vegetables to complement the bold spices.

This recipe showcases the versatility of chickpeas, blending earthy flavors with rich, aromatic spices. For more recipes and seasonal cooking inspiration, visit Nourished Communities.