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Jul. 2nd, 2023 10:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Confit Tandoori Chickpeas.
2 cans chickpeas, drained
11 cloves garlic, 10 whole and 1 minced (Ha! I used... actually that amount.)
1 oz fresh ginger, peeled and minced
14 oz cherry tomatoes
3 small fresh chiles, sliced in half (I used two larger)
1 Tbsp tomato paste
2 tsp cumin
2 tsp coriander
1/2 tsp turmeric
1/2 tsp chile flakes
2 tsp red Kashmiri chile powder, or paprika (I used paprika)
1 tsp sugar
3/4 cup plus 2 Tbsp olive oil
2/3 cup Greek yogurt (I used house-made regular)
3/4 cup mint leaves
1 1/2 cups cilantro, chopped
1 Tbsp lime juice
salt to taste
Heat the oven to 350°. Put the chickpeas, whole garlic, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 tsp salt into a large, oven-safe sauté pan and mix everything together to combine. Cover and cook in the oven for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and pinch salt into a fud processor and blitz until smooth and the herbs are finely chopped.
Serve the chickpeas directly from the pan, with yogurt mix alongside and lime wedges if desired.
What worked: It was fine.
What didn't: It would have been better to mix the dry spices together first. The yogurt sauce was runny since I didn't drain the regular house-made yogurt for four hours beforehand, but that's not the recipe's fault.
I know it's supposed to be "confit" and that's why there's so much oil, but frankly I would have liked it better with maybe 1/3 cup total - enough to soften and meld everything, but not leaving a slick that we have to drain off before serving.
Will I make it again? Not worth the many dirty dishes. There are other chickpea dishes we like much better.
2 cans chickpeas, drained
11 cloves garlic, 10 whole and 1 minced (Ha! I used... actually that amount.)
1 oz fresh ginger, peeled and minced
14 oz cherry tomatoes
3 small fresh chiles, sliced in half (I used two larger)
1 Tbsp tomato paste
2 tsp cumin
2 tsp coriander
1/2 tsp turmeric
1/2 tsp chile flakes
2 tsp red Kashmiri chile powder, or paprika (I used paprika)
1 tsp sugar
3/4 cup plus 2 Tbsp olive oil
2/3 cup Greek yogurt (I used house-made regular)
3/4 cup mint leaves
1 1/2 cups cilantro, chopped
1 Tbsp lime juice
salt to taste
Heat the oven to 350°. Put the chickpeas, whole garlic, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 tsp salt into a large, oven-safe sauté pan and mix everything together to combine. Cover and cook in the oven for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and pinch salt into a fud processor and blitz until smooth and the herbs are finely chopped.
Serve the chickpeas directly from the pan, with yogurt mix alongside and lime wedges if desired.
What worked: It was fine.
What didn't: It would have been better to mix the dry spices together first. The yogurt sauce was runny since I didn't drain the regular house-made yogurt for four hours beforehand, but that's not the recipe's fault.
I know it's supposed to be "confit" and that's why there's so much oil, but frankly I would have liked it better with maybe 1/3 cup total - enough to soften and meld everything, but not leaving a slick that we have to drain off before serving.
Will I make it again? Not worth the many dirty dishes. There are other chickpea dishes we like much better.
