Tandoori Style Chickpeas Recipes

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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

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

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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