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.

Yes, this. I was wondering about chapatis.

Going to give this a go, I love ottolenghi. Bought a couple of his cook books for DDs for Christmas.
This is the best dish I have ever made - was a huge success with everyone:

ottolenghi.co.uk/recipes/portobello-steaks-and-butter-bean-mash-flavour-pg-210

@toastofthetown Thank you!

This thread is making me want to browse through Plenty again (the only Ottolenghi book I have).

I agree that he can be a tad pretentious, but his recipes work and if you enjoy cooking as much as eating it is worth the extra effort and long list of ingredients.

Also, people who've made it in advance: what about the warming-up process? Did you do that as slowly? Be a shame to go to all that trouble, and 'dry it up' by re-heating.

It sounds lovely. But I really wouldn't use different types of beans-the texture would be entirely different. The same goes for tinned tomatoes. And yes, all the garlic! It won't be too strong after slow cooking.

No danger of this drying up! There's a loooooot of oil in there. Plus the juice contained within the tomatoes.

@duc748 I haven't made it yet but I'm with you - that's how I heat up any slow cook dish so as not to mess too much with it.

Oh I honestly can't wait. Am so in the mood for this!

My experience of Ottolenghi is do what he says

Absolutely this. Although my main experience is with his meringues.

Looks amazing. I've got all the ingredients so that is going to be made!!

We do it as a veggie dish when we have curry night. Dc1 doesn’t really eat a lot of meat so this along with some kind of spiced roasted cauliflower makes up the main part of her dinner. We all have it along with a lamb curry or something like that.
Flatbreads and yoghurt, roasted spicy wedges for ds 😂 all sorts really.
I wouldn’t scrimp on the oil or garlic either, the oil is an amazing flavour carrier and is so good for dipping your bread into.

I just went to the local 'Polish' shop, and they had jars of chick-peas. And so cheap! Only £1.10 a jar. That's as cheap as tinned. Think I have everything now.

Its definitely worth sticking with chickpeas and fresh tomatoes where the chickpeas are "the" ingredient. From dried tends to be best and cheaper if you can buy the premium chickpeas dried, but for this recipe the "premium" makes more difference that dried vs ready cooked.

I agree about the combination of the chickpea dish and the bean salad upthread. The oily rich chickpeas work brilliantly alongside a my default bean salad which is similarly made with a ton of fresh herbs, sumac, zatar and crunchy salad veg.

I think I will make this this weekend. Such an inspirational thread.

@TheChosenTwo many thanks.

@Gasp0deTheW0nderD0g Thanks for posting. I made it today, lovely.

YO used cans of chickpeas, so I did too.
The only deviation was using some sushi ginger from a jar as I'd run out of fresh.
Looking forward to frying my breakfast egg in some of the excess oil.

Markses sell the jars if you have a decent food hall to hand.

Edit: quoted wrong post by right poster - fell foul of the pointless reply button.

Curses. I was in M and S today. It didn't occur to me to look.

Looks lush. I'm imagining it served with lamb cutlets or some really crusty bread for the juices. I've screenshotted the recipe.

I think I've missed this but this is a family favourite. It's a great recipe.
IMO the cooking time is off, could do with an additional 45 mins at 150. Also quantities are off; I always double it for 5 and always run out.
I've made it with mutti tinned Cherry tomatoes before and it was good, but I don't think it would be great with regular tinned toms.
Garlic quantities essential.
Definitely chickpeas and not beans and also I would say tinned chickpeas are a bit better than jars as they are a bit firmer for this long cook (although I prefer jars for most other recipes)

This sounds delicious! I always use jars of chickpeas (and butter beans) if the flavour is important. For this though, I’d have thought the chickpeas are a carrier for other flavours so tinned would be fine.

Across the UK grocery dept managers are probably scratching their heads at the sudden and unexplained demand for chickpeas

<preens slightly>

I start The Archers threads but it's not often my threads on other topics get as much interest as this!

I agree about preferring tins to jars of chick peas for this recipe.