Confit tandoori chickpeas recipe
 Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing. 2 tsp cumin seeds2 tsp coriander seeds2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned300g/10½oz cherry tomatoes3 red chillies, mild or spicy (to taste), slit open lengthways1 tbsp tomato purée½ tsp ground turmeric½ tsp chilli flakes2 tsp red Kashmiri chilli powder (or paprika)1 tsp caster sugar200ml/7fl oz olive oil1 tsp salt 2 tsp cumin seeds 2 tsp coriander seeds 2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned 300g/10½oz cherry tomatoes 3 red chillies, mild or spicy (to taste), slit open lengthways 1 tbsp tomato purée ½ tsp ground turmeric ½ tsp chilli flakes 2 tsp red Kashmiri chilli powder (or paprika) 1 tsp caster sugar 200ml/7fl oz olive oil 1 tsp salt 2–3 limes, 1 juiced and the others cut into wedges8 tbsp roughly chopped fresh mint leaves8 tbsp roughly chopped fresh coriander leaves1 garlic clove, crushed180g/6oz Greek-style yoghurt½ tsp salt4 pitta breads (or other flatbreads), to serve (optional) 2–3 limes, 1 juiced and the others cut into wedges 8 tbsp roughly chopped fresh mint leaves 8 tbsp roughly chopped fresh coriander leaves 1 garlic clove, crushed 180g/6oz Greek-style yoghurt ½ tsp salt 4 pitta breads (or other flatbreads), to serve (optional) Method Preheat the oven to 170C/150C Fan/Gas 3. Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time.To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth.Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Roughly crush the cumin and coriander seeds in a pestle and mortar. Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time. To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth. To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth. Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish. Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish.