Ottolenghi's confit chickpeas - anybody made it?

[Gasp0deTheW0nderD0g]

https://ottolenghi.co.uk/recipes/confit-tandoori-chickpeas

Looks lovely. I am planning to make it for a party, so scaled up, as part of a buffet. I was thinking of using several different types of beans instead of just chickpeas, and, to keep costs down and for quickness, tinned tomatoes. What I wondered was if it really needs all the garlic, as that looks like a huge amount (and I am a garlic lover). Thoughts? TIA.

It may be lazy but it's great. My grip is not what it was before I smashed the little finger of my dominant hand by slipping and falling on it. The experience of being one-handed for a short while and then one and a half-handed effectively for a bit has got rid of any lingering doubts I had about buying ready prepared vegetables, if they're good quality.

No, I don't think so. The packet I bought last week was quite pungent so it's in the freezer now, and it seems to do well there.

Bookmarked. I’m going to make this, it sounds 😋 so thanks, OP.

My friend makes this and follows the exact recipe and it's absolutely delicious

I have lots of problems with my hands and do use frozen minced garlic for chucking in things but never found a way around the whole garlic clove thing

https://www.sainsburys.co.uk/gol-ui/product/taj-crushed-garlic-400g

I found another recipe to use up the many, many other tins of beans I've stockpiled with this occasion in mind. https://greenbowl2soul.com/middle-eastern-bean-salad-balela/ I think they will contrast nicely. (There will be a lot of other stuff too, not all, but much of it, Middle Eastern themed. I do love that style of food.)

Use jar chickpeas, not tin. A world of difference and the jar ones hold up really well to slow cooking and also btw- so much nicer in salads. Just a better product.

Served on sour dough toast. Delicious!

Dh makes this. Actually I don’t know if it’s this exact recipe but certainly a confit of chickpeas with so much garlic. The garlic is essential, don’t be tempted to scrimp!
Also we’ve taken to using jarred chickpeas, they’re so much nicer and creamier than the hard bullet small ones that you get canned. Makes a huge difference.

Peeling garlic is easy. 20 second in the microwave for a whole bulb. Cut off the bottom and they pop out.

I make it often in the slow cooker, with half the oil required. But I think fresh tomatoes and the garlic are essential components.

I've messed around with YO (in a manner of speaking), & it's not worth it.
He knows what he's doing.
JO, on the other hand .........

I have bookmarked this recipe. It sounds delicious.

I've made it and it's divine, but as other posters have said, I don't think tinned tomatoes would work as well. I'd also just stick with chickpeas. In a dish like this, I don't having having multiple bean types would be welcome. Chickpeas are the perfect bean for this. And I'd definitely keep the garlic. I searched is as is to some garlic dislikers and they loved it.

I should have said I'm pretty sure I first saw the link to this recipe somewhere on MN - very probably from one of you! So thanks for that.

Are jarred chickpeas better than dried chickpeas soaked and simmered for a long, long time?

Jarred chickpeas every time, for any dish with chickpeas in

One of my favourites. Agree you need good chickpeas and tomatoes, and you really need the herby yoghurt too. I serve it with naan bread.

Just bumping in case anybody thinks home-cooked chickpeas beat jarred ...

Can't speak for this specifically but was gonna suggest homemade- rice cooker or slow cooker? They're nicer and cheaper in anything else I've made

MY HERO.

Just tried this - it works brilliantly. When I think of all the time & money I've wasted over the years buying useless gadgets, & peeling by hand !!!

Love you forever, xxx

Going to try this at the weekend, my DS is coming to visit. Sounds an ideal thing to prepare in advance and be ready at short notice.

This looks amazing! Thanks for sharing the recipe, I'm definitely going to make this at the weekend.

Does anyone know if it freezes or keeps well in the fridge (obviously not the yoghurt part)?

And the garlic hacks...wow!

I always cook my own chickpeas and pulses, but I use a pressure cooker. East End brand dried chickpeas always come up beautifully plump and creamy if you can find them.

Yea, definitely pressure cook your chickpeas! So cheap, and really nice.

I want to make this but am worried about the oil…

Last time I made it, I prepped it all two days before without cooking it, and it kept in the fridge fine in that time. The leftovers also kept in the fridge for a day or two and it reheated well.