Ottolenghi's confit chickpeas - anybody made it?

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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.

Another go at this tonight, its in the oven. My first one was far far far too spicy, despite the fact I ate it all!!!

But, on putting it together tonight I look at my droopy veg in the fridge and think to myself that I wonder what would happen if I replace some of the chickpeas with the veg?

So I only went with one can of chickpeas (and this time they're from the corner shop 'best in'!!!!) and some ropey old onions, carrots and celery, cut into sort of baton chunks. I have only used 160ml of oil and only a few little tomatoes. It might be too dry but I felt the veg would release more liquid than chickpeas would. I didnt have enough toms and didnt want to put chopped toms in

Also 20 garlic cloves. I have 16 left for the next attempt.

Lets see how it goes

I forgot to update this

You need all the oil, you cant skimp on the oil

This was ok, but I liked the full chickpea version better and actually missed some of the heat. And the oil

However Im now wondering if there are other things to confit like this, like walnuts. I have a big bag of them and not keen on eating them as they are, I would like them in something if possible

Would you use the confit walnuts as a condiment rather than a main meal? I think that might be nice. Maybe a bit of sugar?

How about chestnuts?

Yes, I wouldnt eat them in the same way as the chickpeas, I would put them in a sealed jar and add them to things

Ive got walnuts in and want to find a way to use them.

@bellac11 ooh- with cheese. Or chopped up in a salad. I want some!

I tried this again for my Xmas meal after a less-than-stellar first effort. Yeah, much better, and very tasty. Stuck with the recipe's amount of spices and oil and garlic, and found the cooking time just about perfect. It is a faff, though. Did people bother to weed out all the coriander stalk (and coriander seems to be 90% stalk by weight!), or not worry cos you're bunging it in the blender anyway? As noted before, portions on the small side. Half quants is only just enough for one person, the idea that that recipe is a meal for four adults is ridiculous.

Half quants is only just enough for one person, the idea that that recipe is a meal for four adults is ridiculous.

I disagree. We both have normal appetites, and I made this to last the two of us for two meals.

I love that this thread is still going.I put the recipe and the spices needed into ds's stocking!

Incidentally, I think the portions are quite small if that's all you're having. But I love flatbreads so I make those to go with it and some chopped salad. You need bread to mop up the oil!

I served it with flatbreads and salad, so the portions were the right size for us. I just treated the chickpeas as the protein element of a balanced meal. We didn't just eat them on their own.

A pp has already asked but I can't see a reply - does anyone know if this would work in a slow cooker?

I've never confited before!

I wouldn’t do it in a slow cooker, personally. Slow cookers cook low and long. I don’t think chick peas could stand up to that. Low and slow is good for food with spices, but you’d need a firmer, sturdier protein. Roasting is hotter and faster, better for chickpeas and tomatoes to keep their shape.

I did it in a slow cooker and it was fine :)

That's good to hear! I'm going to give it a try in the slow cooker today.

Tinned chickpeas are very robust and I put them in at the same time as the lamb when making a tagine and they never go mushy. We'll see!

Made it for dinner tonight and it was delicious!!!

I made it yesterday, in the slow cooker, and it was absolutely delicious

It makes a good three portions as a main dish, served with flatbread and the herby yoghurt

I made this alongside a slow cooked leg of lamb at new year for a big group. It was gorgeous and well received.

@Westfacing @MotherofTerriers how long did you cook it in the slow cooker, and what setting? Thanks!

Wondering if people used extra virgin olive oil for this, or just regular?

I think I just used regular olive oil for it.

Can't remember exactly but around 3-4 hours on high. My slow cooker's low setting isn't working so everything goes on high, but it's still slow cooking IYSWIM!

Extra virgin, as it was all I had - I'm sure it would be fine with regular

@NCnora sorry I can't remember how long for - but my slow cooker's low setting is pretty high, so I'd go high.

I used extra virgin because thats all I had, but once I run out of this I would use normal. The only other oil I had was sunflower so didnt want to use that

However, I always decant the oil from the finished dish and then use that for something else

This is now one of our favourite dishes. Just in the middle of making it and forgot to get fresh ginger. I've got some out of the freezer but it's not thawing quickly enough to be able to cut it. Anyone any suggestions? I have powdered ginger and ginger paste. Not sure if they will work or how much of them to use though.

@Notsonifty50 could you put it in whole. Then after 30 minutes fish it out with tongs and cut it then put it back in the pot?