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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.