Photo by Noor Murad
Ottolenghi Test Kitchen: Confit Tandoori Chickpeas
By Shanna De Brincat
Usually a team of six based in London’s north, Yotam Ottolenghi and his dream team join forces to experiment with flavours, which in time develop into well-known dishes that are loved by many. Ottolenghi’s Test Kitchen is a place where his team work on future projects created for either one of his six restaurants, a recipe book or the many other ways that Ottolenghi shares his love and passion for food with us!
Now with their doors being forced to close amidst the current pandemic, the team have taken to Instagram to share their recipes with the world. With inspiration from flavours of the Middle East, Europe and Asia, this virtual test kitchen exposes their audience to recipes that we can follow at home, allowing us to travel around the world from the comfort of our kitchen.
Recipe developer, Noor Murad, recently posted a recipe that is sure to keep you warm during these colder months of isolation. For those who have nurtured their spicy food palate, Murad’s Confit Tandoori Chickpeas celebrate the crowd pleasing flavours of India, with a vegetarian twist – substitute the yoghurt for coconut yoghurt or omit completely for a vegan variation.
“This was born out of me wondering what would happen if I did try to confit a chickpea but also, really just wanting to eat more of my favourite bean”, Murad says of her inspiration behind developing this recipe from the kitchen of her native country Bahrain, as she spends quality time with her family, cooking and creating for them. Lucky for us to be able to share in this cooking experience with her!
Noor Murad’s Confit Tandoori Chickpeas, Ottolenghi Test Kitchen:
Serves: 4 (as a side)
Preparation time: 10 minutes
Cooking time: 60 minutes
+ INGREDIENTS (FOR THE CHICKPEAS)
- 200ml olive oil
- 2 tins chickpeas, drained
- 1 tbsp tomato paste
- 10 garlic cloves, whole
- 30g ginger, cut into thin strips
- 3 red chillies, whole
- 300g cherry tomatoes
- 2tsp Kashmiri chilli powder (or paprika)
- ½ tsp turmeric
- ½ tsp chilli flakes
- 2 tsp coriander seeds, roughly crushed
- 2 tsp cumin seeds, roughly crushed
- 1tsp sugar
- 1tsp salt
+ INGREDIENTS (FOR THE YOGHURT)
- 180g Greek style yoghurt (or coconut yoghurt)
- 30g coriander
- 15g mint
- 1 garlic clove, whole
- 1 tbsp lime juice
- Preheat oven to 170 degrees/ 150 degrees fan forced.
- Place all of the chickpea ingredients into a large saucepan.
- Give everything a stir and cover with a lid.
- Place saucepan in the oven for 1 hour, stirring after 30 minutes.
- Meanwhile, add all of the yoghurt ingredients to a food processor with a pinch of salt.
- Blitz until you obtain a smooth texture.
- Remove the chickpeas from the oven and stir once more. The garlic should have softened and the tomatoes broken down.
- Serve in a bowl with either the yoghurt to the side or drizzled on top.