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.

Where do you buy 'jar' chickpeas? Polish shop? Supermarket? i don't recall seeing them.

Yes Mediterranean shops or Polish shops, places like Waitrose do them too but they cost a fortune, try to find some small little world foods shop

I get mine from ocado, while they are definitely more expensive than canned ones (I think they’re about £4.50 for a jar that’s twice the size of a can) they are literally the star of the show with the oil and garlic. When the food is simple I think it’s important that the quality is there.
Leftovers keep really well in the fridge.

Before assembly ...

Out of the oven Tastes great! Will now let it cool and stash in fridge till our gathering. Thanks for all the advice!

😍😍😍

That looks AMAZING.

Is he half tempted to skip the yogurt and just put a block of feta in it for the second half of roasting time. Scatter some fresh herbs over the top. Yum!

Sadly, I don't have anywhere near me where I could get jarred chickpeas from so it will have to be Napolina, which are nicer than supermarket own brand.

@catscalledbeanz any tips on doing this in the slow cooker?

Time will tell whether it was worth buying the jars. They are bigger than the ones in the tins I normally get, and had a good flavour before cooking. There is a lot of oil! I'll be interested to see if the chickpeas absorb any as they cool.

I did it in a conventional oven, but the temperature is 140 or 150 C, and it's cooked with a lid on, so I would think it would be perfectly possible to do it in a slow cooker for longer. You'd need an expert for the timings.

I am so looking forward to making this. Thanks for bringing it to my attention @Gasp0deTheW0nderD0g. I’d be interested to know whether you think using the jarred chickpeas made a discernible difference to the finished dish - I use top quality dried, but might be willing to pay extra for the jarred version. Do let us know!

Ive watched the video, he uses tins!!

I will be outnumbered but I find him a pretentious knob and his recipes a bit knobby too.

I made his roasted vegetable tart once, and it was a lot of faff to do, and it was... OK. I'd bought better. But this seems a lot less less faff, and I'm going to give it a go.

Mmm I'm going to give that a go!

I make this a lot. I don't think you need the full amount of oil tbh. I hate peeling all the garlic though so I'm definitely going to try the microwave trick next time.

Dp makes this. It's scrummy. It defo needs garlic. He occasionally puts ginger in it. One thing is, if you eat it straight away those tomatoes can be like molten lava🔥

It’s delicious. I stuck to the recipe except I reduced the quantity of oil. Great with flatbread.

Do you think it could be done in the slow cooker?

I’m sure it can. After all the chickpeas are already cooked so it’s just the garlic and tomato that needs cooking down.

This looks magnificent! I’m going to try it this weekend

Me too!

Yes! I make it quite regularly and it's incredible! Some of the chickpeas sort of go crunchy and I just absolutely love it, so does my toddler 😂 I've tried them in the air fryer too but have to stir them every minute or so because they burn very quick. Definitely reccomend!

What do people generally serve it with please?