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Confit tandoori chickpeas
Fruit and vegetables
10
garlic
cloves, peeled
30g/1oz fresh
ginger
, peeled and julienned
300g/10½oz
cherry tomatoes
3 red
chillies
, mild or spicy (to taste), slit open lengthways
½ tsp
chilli
flakes
2–3
limes
, 1 juiced and the others cut into wedges
8 tbsp roughly chopped fresh
mint
leaves
8 tbsp roughly chopped
fresh coriander
leaves
1
garlic
clove, crushed
Tins, packets and jars
2 x 400g tins
chickpeas
, drained
Cooking ingredients
2 tsp
cumin
seeds
2 tsp
coriander seeds
1 tbsp
tomato purée
½ tsp ground
turmeric
2 tsp red Kashmiri
chilli powder
(or paprika)
1 tsp
caster sugar
200ml/7fl oz
olive oil
1 tsp
salt
½ tsp
salt
Dairy, eggs and chilled
180g/6oz Greek-style
yoghurt
Other
4
pitta breads
(or other flatbreads), to serve (optional)
Back to recipe
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