Tandoori Chickpea & Garlic Confit
Adapted from a Yotam Ottolenghi recipe, this rich, jammy chickpea confit with slow roasted tomatoes, garlic, and spiced with Tandoori Twist—and the best part is, the oven does most of the work. Finish with lime and cilantro and scoop it with naan or crusty bread. It’s an easy, flavorful appetizer that’s especially great for holiday gatherings.
Serves: 4-6 as an appetizer; Prep Time: 10 mins | Cook: 70 mins
Ingredients
2 15 oz. cans of chickpeas, drained or 3 cups of cooked chickpeas
1 pint of cherry or grape tomatoes or 2 cups
½ cup olive oil
11 garlic cloves, peeled, 10 left whole, and 1 crushed
2 tbsp ginger, julienned
1-2 serrano chillies, cut with a slit down the middle leaving them whole
1 tbsp tomato paste
2 tbsp Tandoori Twist
1 tsp kosher salt
1 tsp sugar or honey
optional: finish with a sprinkle of Flavor Pop
Instructions
Preheat the oven to 300 degrees F.
Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil, and salt into a small baking dish with a lid, transfer to oven and cook for 75 minutes, stirring halfway through.
Garnish with cilantro, lime, and Flavor Pop if using or serve with mint yogurt sauce.
Cooking Tips
Don’t over-parboil: 5 minutes is enough—too long and the cauliflower gets mushy.
Dry before marinating: Pat the cauliflower dry so the marinade sticks and roasts better.
Finish with a broil: 2-4 minutes at the end gives you that charred, tandoori-style finish.
Let it rest before cutting: helps it hold together and keeps it juicy.
Simple Pairings
Serve with warm rice or with naan bread
Serve with my Raita recipe
Slice it into tacos, add to wraps, or grain bowls
A glass of crisp white wine like Sauvignon Blanc or a dry Riesling