Confit Chickpeas
Make this into a complete meal by serving on a bed of rice
Makes enough for: 2 people
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