#253 confit tandoori chickpeas

from otk: shelf love

this is an extremely easy dish to throw together, everything goes in a pot and is baked in the oven. the only fussier ottolenghi touch is the herbed yogurt that goes with it, but that also requires very little work as everything goes in a food processer. the end result was a little on the spicy side for me, but very flavorful. i needed a 50/50 ratio of chickpeas to yogurt to cool off the spice. we had with some frozen flatbreads, but rice would be perfect too.