Easy Kashmiri Chickpea Confit
So this could well be the most yummiest thing I’ve ever served up in my life! I highly recommend making this if you want to impress the pants off your friends and family – they’ll start thinking you’re some kind of MasterChef! Jokes aside though, it’s dead easy, uses our famous Kashmiri Krush spice blend, and is inspired by a tandoori recipe from my new culinary hero Noor Murad from the Ottolenghi Test Kitchen. Here it is served on a bed of White Bean + Chickpea Hummus (click here for that also very easy recipe).
Ingredients
2x 400g canned chickpeas, drained
2 tbsp tomato paste
1½ tbsp Kashmiri Krush spice blend
2x 200g punnet cherry tomatoes
3 red chillies
10 garlic cloves, peeled
40g fresh ginger, cut into thin strips
175ml EVOO (extra virgin olive oil)
½ tsp sugar
½ tsp salt
Method
- Pre-heat oven to 150°C fan-forced, or 170°C non-fan.
- In a large saucepan (capable of going straight into an oven), combine all ingredients including the Kashmiri Krush spice blend, stirring through thoroughly.
- Bake for 1 hour, stirring half-way through. You will know when it’s ready, the garlic will have softened and the tomatoes and chillies will have broken down.
- Serve still warm on a bed of White Bean and Chickpea Hummus with Turkish flatbread, pita, paratha or vegetable crudities.
