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Tandoori Chick Peas

July 10, 2022

Another Ottolenghi (OTK) favourite of mine.

Serves 4
Cook time: 1 hour 20 minutes


  • 2 tins chickpeas, drained
  • 11 garlic cloves, peeled, 1 crushed, 10 left whole
  • 30g fresh ginger, peeled and julienned
  • 400g cherry tomatoes
  • 3 red chillis, a slit cut down their length
  • 1 tbsp tomato paste
  • 2 tsp cumin seeds, roughly crushed with a pestle and mortar
  • 2 tsp coriander seeds, roughly crushed with a pestle and mortar
  • ½ tsp ground turmeric
  • ½ tsp chilli flakes
  • 2 tsp red Kashmiri chilli powder
  • 1 tsp caster sugar
  • 200ml olive oil
  • 180g Greek yoghurt
  • 15g mint leaves
  • 30g fresh coriander, roughly chopped
  • 1 tbsp fresh lime juice
  • Salt


  1. Preheat oven to 150°C fan.
  2. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 tsp of salt in to a a large sauté pan (or casserole) 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.
  3. Meanwhile, put the yoghurt, mint, fresh coriander, lime juice, crushed garlic clove and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
  4. Serve the chickpeas directly from the pan with the yoghurt and lime wedges alongside.

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