3 red chillies, mild or spicy (to taste), slit open lengthways
1 tbsp tomato purée
½ tsp ground turmeric
½ tsp chilli flakes
2 tsp red Kashmiri chilli powder (or paprika)
1 tsp caster sugar
200ml/7fl oz olive oil
1 tsp salt
For the yoghurt dressing
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
180g/6oz Greek-style yoghurt
½ tsp salt
4 pitta breads (or other flatbreads), to serve (optional)
Preheat the oven to 170C/150C Fan/Gas 3.
Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof saute pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time.
To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth.
Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish.
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