Confit tandoori chickpeas from The Guardian Feast supplement, July 11, 2020 (page 5) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute paprika for Kashmiri chilli powder.

  • gillsil on January 05, 2023

    Very easy one pot dish - you put everything in at once and it then cooks at a very low temperature for an hour and a quarter but well worth the wait as the end result is absolutely delicious. The chickpeas have just the right amount of texture against the gloriously collapsed tomatoes and chilli in the garlicky spiced oil (so much oil though!) I also made the accompanying herby yogurt sauce, served it all on a bed of peppery salad leaves and used some sourdough to mop the dish. Yum!

  • DePollepel on October 29, 2021

    Brilliant! With flatbread

  • meggan on September 30, 2020

    Did these in the instantpot for 50 minutes. I would say they could have used 5 minutes more if you want more mushiness but they were good and I used a mild pepper so even the kid ate them.

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