Tandoori Style Chickpeas Recipes

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

Ingredients

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.

TANDOORI-STYLE CHICKPEAS

Tandoori-Style Chickpeas image

Make and share this Tandoori-Style Chickpeas recipe from Food.com.

Provided by bernrome

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
1 large onion, chopped
2 cups diced raw potatoes
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas, rinsed and drained
3/4 cup tomato juice or 3/4 cup water
0.5 (10 ounce) package frozen spinach, thawed and squeezed dry
2 cups cauliflower, chopped
1/4 teaspoon salt
1/4 teaspoon cayenne

Steps:

In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
Season with salt and cayenne and serve immediately.

Nutrition Facts : Calories 296.6, Fat 4.4, SaturatedFat 0.7, Sodium 880.9, Carbohydrate 57.1, Fiber 11.9, Sugar 9.3, Protein 11.5

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