Name: Confit Tandoori Chickpeas
Yield: Serves 8
Ingredients: 2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total); 11 garlic cloves, peeled, 10 left whole and 1 minced; 1 oz (30 g) fresh ginger, peeled and julienned; 14 oz (400 g) datterini or regular cherry tomatoes; 3 small Fresno chiles, mild or spicy, with a slit cut down their length; 1 Tbsp. tomato paste; 2 tsp. cumin seeds, roughly crushed with a mortar and pestle; 2 tsp. coriander seeds, roughly crushed with a mortar and pestle; ½ tsp. ground turmeric; ½ tsp. chile flakes; 2 tsp. red Kashmiri chile powder; 1 tsp. sugar; ¾ cup plus 2 Tbsp. (200 ml) olive oil; ⅔ cup (180 g) Greek yogurt; ¾ cup (15 g) mint leaves; 1½ cups (30 g) cilantro, roughly chopped; 2–3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve); Salt

Photo of a bowl of chickpeas made with garlic chiles and cherry tomatoes.

Photo by Elena Heatherwick

These tandoori-spiced chickpeas have had their fair share of Insta fame for a multitude of reasons. The first being that the simplicity of the dish makes it really quite attractive: Throw everything into a pan and pop it into the oven, leaving it to its own devices (and you to yours). The second being that slow-cooking the chickpeas in oil without liquid makes them super soft, allowing all the aromatics to break down into the oil. Lastly, this dish can easily be made ahead and served later; it only improves with time. Swap out Greek yogurt with a nondairy alternative for a completely vegan meal, and serve with rice.

Author's Note:

Jarred or canned butter beans (lima beans) would be great here! No Kashmiri chile powder? Use an equal amount of paprika instead.