Confit tandoori chickpeas
Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing.
For the yoghurt dressing
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 saute 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.