I have future plans for these confit chickpeas. Not only to make a more substantial meal with chicken added to the dish. But also to turn the chickpeas into hummus.
Head straight on to the Recipe For ♥ Confit Chickpeas ♥
Cooking for family
When we first met Eva, she was vegan which meant being very creative with meal preparation. However, as we were in Naples it was easy, as the fresh pasta is water based and not made with eggs. My main concern was breakfasts, as Dave and I tend to eat eggs and bacon every day when we are away. But, we managed to work around everyone’s needs and had some amazing meals together. When we went to The Netherlands later that year, Eva had moved on to eating fish. This was ideal for Dave as he could braai freshly caught sea bass for us. Other meals made use of protein substitutes, or were completely vegetarian. Last year in Rome, the local supermarket had fantastic options for vegetarians, and we could cater for the meat eaters, and Eva without it being difficult.
Confit Chickpeas
I am quite happy to eat meat free meals as I was a vegetarian for a long time. In February I made biryani for us, using dairy alternatives. Eva has now added dairy to her diet, which means lots of cheese in our future, which was ideal for when we were in the Netherlands together as a family. I wanted to have one meal tucked away in my repertoire to make while we were staying with them. And when I saw Yotam being interviewed I was inspired by his saying that his tandoori confit chickpeas is one of his best meals. Luckily I have a copy of Test Kitchen, and made it at home first to test the recipe and make any tweaks I felt were necessary. Yotam says to swap out jarred butter beans for the chickpeas, and to use paprika if you cannot find Kashmiri chilli powder.
Take a look at this inspiring recipe for ♥ Confit Chickpeas ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Confit Chickpeas
Ingredients
for the chickpeas:
- 400 g tinned chickpeas (244g drained weight)
- 200 g rosa tomatoes
- 100 mls olive oil
- 15 g fresh root ginger, peeled and cubed
- 7.5 mls tomato paste
- 5 cloves garlic, peeled
- 5 mls cumin seeds, lightly toasted and crushed
- 5 mls coriander seeds, lightly toasted and crushed
- 5 mls paprika
- 2.5 mls fructose
- 2.5 mls fine salt
- 2 red chillies, slit lengthwise
- 1.25 mls ground turmeric
for the yoghurt:
- 90 g thick yoghurt
- 15 g fresh coriander, roughly chopped
- 7.5 mls lime juice
- 8 g mint leaves
- 1 clove garlic, peeled and crushed
- 0.625 mls fine salt
to serve:
- 1 lime, cut into wedges
Method
for the chickpeas:
- Preheat the oven to 170° Celsius
- Place the chickpeas, tomatoes, oil, ginger, tomato paste, garlic, cumin, coriander, paprika, fructose, salt, chillies, and turmeric into a large lidded sauté pan
- Mix to combine, place the lid on the pan and put into the oven and cook for 75 minutes, stirring halfway through
for the yoghurt:
- Place the yoghurt, coriander, lime juice, mint, garlic and salt into a food processor and blitz until smooth and the herbs are finely chopped
- Pour into a bowl, and keep in the fridge until you are ready to serve the meal
to serve:
- Remove the chickpeas from the oven and serve directly from the pan, with the yoghurt and lime wedges alongside
See the links below for blog posts I published on October 28:
- 2022: Bacon Relish Beer Bread
- 2020: Hummus To Halva
- 2019: Teiglach
- 2018: The Fifth To Die
- 2016: Chocolate Chip Scones
- 2015: Jane Wallace Interview
- 2011: Cinnamon And Sour Cherry Buns
- 2010: Lamb Tagine
I love chickpeas, this dish looks fabulous
Thanks so much!
our pantry is always full of tins of chickpeas, and we eat them often. So versatile, aren’t they?
sherry
Extremely versatile 🙂
Fabulous! (Who is Eva?)
She is Mark’s partner – and Mark is Dave’s son 🙂
Easy peasy and must be amazingly delicious!
they were extremely delicious 🙂
Your confit-chickpeas sounds lovely! I always find it best to use a good substitute or simply skip an ingredient when experimenting with recipes. Seeing this reminded me how much I enjoy confit-style cooking.
I wish I could take all the credit for this recipe 😉
What a fantastic idea! I’ve only seen “confit” applied to things like duck or garlic. Chickpeas would be so wonderful with this same treatment.
They were fantastic so I hope you try them 🙂
Such a lovely idea, Tandy! I absolutely adore how you’ve transformed simple chickpeas into a rich, flavour-packed confit.
P.s. That was such a trivia – I needed to log in into my WordPress account in order to leave the comment. However, your site somehow stopped showing the login field, so it took me forever to figure it out lol.
I have the same comment twice btw 🙂
Such a lovely idea, Tandy! I absolutely adore how you’ve transformed simple chickpeas into a rich, flavour-packed confit.
P.s. That was such a trivia – I needed to log in into my WordPress account in order to leave the comment. However, your site somehow stopped showing the login field, so it took me forever to figure it out lol
I am really so surprised as I have checked across various devices without logging in. I think this could be a WordPress issue?
Great recipe
Fantastic!
I really like thes sound of this Tandy. My dad won’t eat any beans which makes life difficult. Perhaps I’ll make it as a side.
That is frustrating! And you are so accommodating xx