PREP TIME: 20mins COOKING TIME: 70mins

I love full of flavour food, and when this recipe caught my eye I wanted to make it there and then! It was so good I made it twice in one week its that good. The best part, though, is that you throw everything into a pan and pop it in the oven, leaving it to its own devices. The oil is a must though, cooking the chickpeas in the oil makes them go super-soft and once all the flavours release into the oil, you are left with the best part of the dish! Best mopped up with some naan.

SERVING SUGGESTION

I love to serve this simple sautéed green cabbage, roasted broccoli & cauliflower w cumin seeds and my naan.

or 4 pita breads (or other flatbread), to serve

Indian Pickle and Coriander yogurt (see below)

INGREDIENTS
  • 2 x 400g tins chickpeas, drained
  • 11 garlic cloves, peeled
  • 30g piece fresh ginger, peeled and cut into very thin strips
  • 300g cherry tomatoes
  • 3 red chillies, mild or spicy, to taste, slit open lengthways, seeds removed to reduce heat
  • 1 tbsp tomato paste
  • 1 tsp caster sugar
  • 1 tspn salt
  • 200ml olive oil
  • 4 pita breads (or other flatbread) optional

Spice Mix

  • 2 teaspoon each cumin & coriander seeds, crushed in mortar & pestle
  • ½ tsp ground turmeric

Coriander & Mint Yogurt

  • 8 tbsp (15g) mint leaves
  • 8 tbsp (30g) coriander leaves, roughly chopped
  • 1 tspn crushed garlic
  • 180g Greek-style yoghurt
  • lime zest and 1 tbspn lime juice

 

METHOD
  1. Heat the oven to 170C.
  2. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and a teaspoon of salt in a large, ovenproof saute pan for which you have a lid, then stir to combine. Cover, put in the oven and cook for 75 minutes, stirring once halfway, until the aromatics have softened and the tomatoes have broken down.
  3. Meanwhile, make the yoghurt dressing. Put the mint, coriander, yoghurt, lime juice, crushed garlic and a quarter-teaspoon of salt in the small bowl of a food processor and blitz smooth.
  4. Serve the chickpeas with the yoghurt and pickle alongside, with warm pitta or flatbread, if you wish. See above for my serving suggestions.

Recipe Yotam Ottolenghi and Noor Murad

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PREP TIME: 20mins COOKING TIME: 70mins

I love full of flavour food, and when this recipe caught my eye I wanted to make it there and then! It was so good I made it twice in one week its that good. The best part, though, is that you throw everything into a pan and pop it in the oven, leaving it to its own devices. The oil is a must though, cooking the chickpeas in the oil makes them go super-soft and once all the flavours release into the oil, you are left with the best part of the dish! Best mopped up with some naan.

SERVING SUGGESTION

I love to serve this simple sautéed green cabbage, roasted broccoli & cauliflower w cumin seeds and my naan.

or 4 pita breads (or other flatbread), to serve

Indian Pickle and Coriander yogurt (see below)

INGREDIENTS

  • 2 x 400g tins chickpeas, drained
  • 11 garlic cloves, peeled
  • 30g piece fresh ginger, peeled and cut into very thin strips
  • 300g cherry tomatoes
  • 3 red chillies, mild or spicy, to taste, slit open lengthways, seeds removed to reduce heat
  • 1 tbsp tomato paste
  • 1 tsp caster sugar
  • 1 tspn salt
  • 200ml olive oil
  • 4 pita breads (or other flatbread) optional

Spice Mix

  • 2 teaspoon each cumin & coriander seeds, crushed in mortar & pestle
  • ½ tsp ground turmeric

Coriander & Mint Yogurt

  • 8 tbsp (15g) mint leaves
  • 8 tbsp (30g) coriander leaves, roughly chopped
  • 1 tspn crushed garlic
  • 180g Greek-style yoghurt
  • lime zest and 1 tbspn lime juice

 

METHOD

  1. Heat the oven to 170C.
  2. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and a teaspoon of salt in a large, ovenproof saute pan for which you have a lid, then stir to combine. Cover, put in the oven and cook for 75 minutes, stirring once halfway, until the aromatics have softened and the tomatoes have broken down.
  3. Meanwhile, make the yoghurt dressing. Put the mint, coriander, yoghurt, lime juice, crushed garlic and a quarter-teaspoon of salt in the small bowl of a food processor and blitz smooth.
  4. Serve the chickpeas with the yoghurt and pickle alongside, with warm pitta or flatbread, if you wish. See above for my serving suggestions.

Recipe Yotam Ottolenghi and Noor Murad

Print Friendly, PDF & Email