Confit Tandoori Chickpeas

Ingredients

• Garlic

  Raw

  11 cloves, minced or 33g

• Ginger

  Spices, ground

  30g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Sauce, hot chile, sriracha

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Greek yogurt

  Plain, whole fat

  ⅔ cup or 160g

• Cilantro

  Latin - Melissa's

  1 ½ cup or 24g

• Limes

  Raw

  3 fruit or 201g

• Salt

  Table

  1 dash or 0.4g

• Garbanzo Beans

  O Organics

  6 cup or 1.56kg

• Organic Cherry Tomatoes

  Melissa's Organics - Melissa's

  14 oz or 397g

• Chile Powder

  Trecha's Foods

  2 tsp or 10g

• Mint

  Freshdirect

  15g

Directions

1. Preheat the oven to 350 F.
2. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe saute pan, for which you have a lid, and mix everything together to combine.
3. Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
4. Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and 1/4 teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
5. Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.
6. (source: https://www.epicurious.com/recipes/food/views/confit-tandoori-chickpeas)