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Confit Tandoori Chickpeas https://www.metro.ca/userfiles/image/recipes/tandoori-pois-chiches-11448.jpg PT20M PT1H15M PT1H35M
Preheat oven to 325°F.Place chickpeas, whole garlic cloves, tomatoes, chilies, tomato paste, tandoori spice mix, sugar, oil, and a teaspoon of salt in a medium-size, ovenproof dish or dutch oven, stir to combine.Cover with lid or foil, place in the oven, and cook for 1 hr 15 min, stirring once halfway, until the tomatoes have broken down and garlic is tender.Serve right from the pan or transfer to platter sprinkled with chopped fresh coriander alongside, yogurt, lime wedges, with warm basmati rice or flatbread.
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19 oz (562 ml) can of Irresistibles Life Smart chickpeas drained 10 garlic cloves peeled and left whole 2 cups (500 ml) cherry tomatoes 3 red chili slit open halfway 1 tablespoon (30 ml) tomato paste 2 teaspoons (10 ml) brown sugar 1 cup (250 ml) olive oil 1 teaspoon (5 ml) salt 2 tablespoons (30 ml) tandoori spice mixture or (1 tsp (5 ml) each of ground ginger, ground cumin, ground coriander, ground turmeric, cayenne pepper and chili powder (Kashmiri) or paprika) For serving: Greek style yogurt chopped coriander /cilantro lime wedges fluffy basmati rice or flatbread
Confit Tandoori Chickpeas

Confit Tandoori Chickpeas

Rate this recipe
11 Votes
4
Main course
0:20
Preparation
1:15
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 19 oz
    (562 ml)
    can of Irresistibles Life Smart chickpeas drained
  • 10
    garlic cloves peeled and left whole
  • 2 cups
    (500 ml)
    cherry tomatoes
  • 3
    red chili slit open halfway
  • 1 tablespoon
    (30 ml)
    tomato paste
  • 2 teaspoons
    (10 ml)
    brown sugar
  • 1 cup
    (250 ml)
    olive oil
  • 1 teaspoon
    (5 ml)
    salt
  • 2 tablespoons
    (30 ml)
    tandoori spice mixture or (1 tsp (5 ml) each of ground ginger, ground cumin, ground coriander, ground turmeric, cayenne pepper and chili powder (Kashmiri) or paprika)

  • For serving:

  • Greek style yogurt

  • chopped coriander /cilantro

  • lime wedges

  • fluffy basmati rice or flatbread
Imprimer ma sélection

Preparation

Preheat oven to 325°F.

Place chickpeas, whole garlic cloves, tomatoes, chilies, tomato paste, tandoori spice mix, sugar, oil, and a teaspoon of salt in a medium-size, ovenproof dish or dutch oven, stir to combine.

Cover with lid or foil, place in the oven, and cook for 1 hr 15 min, stirring once halfway, until the tomatoes have broken down and garlic is tender.

Serve right from the pan or transfer to platter sprinkled with chopped fresh coriander alongside, yogurt, lime wedges, with warm basmati rice or flatbread.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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