Confit tandoori chickpeas from Ottolenghi Test Kitchen - Shelf Love (page 105) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute paprika for Kashmiri chilli powder, and canned butter beans for canned chickpeas.

  • catmummery on August 10, 2025

    agree with everyone - super simple and super delicious. ate as solo lunch - the yoghurt makes it. Gently spicy; really flavoursome.

  • treay on November 15, 2024

    It's a delicious way to eat your chickpeas, and the best part is that you put all ingredients in a casserole that can go in the oven and then you forget about it until it is time to eat....

  • lorloff on January 09, 2023

    Wow. This was wonderful. I made this as part of a vegan vegetarian Indian meal and it was so delicious. Leftovers are great I have been finishing up the leftovers for lunch and cannot get enough of them. Highly recommended and easy to make another Ottolenghi winner.

  • 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!

  • rhb on December 14, 2022

    Great pantry dish and leftovers are great cold. It is the sauce that really makes it; surprisingly, the chickpeas are not super tasty without it. Next time I will make double the sauce as I've been spooning it on other stuff and into salad dressing. And I want to try it with other spice mixtures that I don't use often enough...like maybe berbere, ras el hanout, Baharat, and even some of the barbecue rub mixes I've got from the Spice House.

  • Ordinaryblogger on October 03, 2022

    Lovely and easy. Made it with fresh beans.

  • Ganga108 on August 27, 2022

    This recipe is now on regular rotation, it is SO easy and SO delicious. It is in the oven this cold and damp Saturday morning. Nothing to do for an hour and 10, then mix the yoghurt, and serve. Today I served with a salsa made with HM Cumquat Pickles.

  • Ganga108 on July 12, 2022

    Excellent! Ottolenghi and Murad have done it again. The most amazingly simple dish to put together - you're likely to have all of the ingredients on hand. Spicy, but not too spicy. I quite love it as-is (although it won't feed 4 this way), or with Cumin Rice. For a solo meal I make half the recipe but keep the full amount of tomatoes. The yoghurt - don't omit it, it makes the dish so special.

  • aargle on January 09, 2022

    This was so easy and so delicious. I used sweet paprika and chilli powder as I didn’t have any Kashmiri curry powder. It really only serves three as a main.

  • aargle on January 09, 2022

    This was so easy and so delicious. I used sweet paprika and chilli powder as I didn’t have any Kashmiri curry powder. It really only serves three as a main.

  • Pimlicocook on November 21, 2021

    Couldn’t be easier to make: basically a delicious chickpea curry once the yogurt has melded in. I made half the recipe and it was a little too much for one (no sides, but rice would be good). I might tone down the chilli (I threw in quite a large one!) just a little bit next time, as it slightly overwhelmed the flavours.

  • dc151 on November 09, 2021

    This was actually mostly a cupboard recipe! Great flavor, though it barely was enough for four. I used pimenton instead of Kashmiri chili powder, but otherwise stayed faithful to the original recipe. The sauce was wonderful too.

  • EmilyR on October 26, 2021

    I went easy on the Kashmiri chili powder as it can be rather spicy. Nice Indian flavors. My neighbor raved over this one.

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