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.

@SummaLuvin Thanks for thé suggestion. I ended up putting it in the unheated top oven and the warmth from the main oven softened it enough to chop.

Thanks @Gasp0deTheW0nderD0g for this suggestion

I've got some friends coming for dinner next week, there'll be upto 9 of us (not sure exactly yet).

Does it sound like a plan if I:
Double the recipe up
I'll be at work during the day so will prep the night before and ask DH to put it in the slow cooker about 2pm - ready for eating by 8pm ish?
Serve with a side salad
Flat bread
Herby baby potatoes (one of the girls is coeliac)

For dessert I am going to make Aperol spritz ice cream probably with some shortbread

Thanks everyone

I would serve it with rice not potatoes - round potatoes with round chickpeas doesn't seem right, and not quite the Middle East vibe!

And don't forget the herby yoghurt - that's really delicious and goes so well with this dish.

this poster is on the money - do not skip the herby yogurt as it is really complimentary to the dish. And I also agree rice would be a better gluten-free choice to potatoes - there is something about the way the confit oil soaks into flatbreads which I think rice would better replicate?

Ottolenghi himself suggests rice as the accompaniment. That's what I would choose if making it as a main dish.

I'm just about to make this recipe https://www.themediterraneandish.com/muhammara-recipe-roasted-red-pepper-dip/ to have with little lamb kebabs and a tzatziki dip. I think your spread looks great, but I echo the other PPs who suggest a side of salmon for fish (not ceviche, it's a specialised taste, as is giant couscous)

Ah. This dish

I 'invented' this dish many many years ago, had some walnuts, peppers, chillis and pomegranate to use up, thought I would mix them together as a sort of pepper/walnut 'pesto'

I had no idea it was an actual dish, with a name. Thought I was being all clever only to find it already existed.

I love it personally.

How 'nutty' is it? I'm not a fan of nuts in general, but everything else sounds great!

I made this at the weekend and it was delicious.
It didn't taste nutty at all @duc748

Replying to my own OP:

I made this all those months ago more or less exactly following the recipe, because of the advice here - so I used fresh tomatoes and expensive bottled chickpeas, and it was good. My guests loved it. (Picture above somewhere.)

I made it this week using tinned tomatoes and bog standard tinned chickpeas and it was also extremely good. I did use the specified amount of garlic (whole cloves) and olive oil. When I made it before it did seem to be swimming in oil, which was perhaps because of using whole fresh cherry tomatoes, but this time, using tinned chopped tomatoes (and their juice) the oil had perhaps been absorbed into the tomatoes as well as the chickpeas. The herb yoghourt sauce is very quick and easy to make and really works well with the chickpeas.

Will make again, I think! It's very easy and quick if you use ready-ground spices (as I did). You just need to allow time for it to cook, so it's not a last-minute special.

Brilliant, thanks OP! Going to make this ASAP.

I might make it again this week. Really, really good.

I'm trying this now with the cherry tomatoes but ground spices. Half portion. In the air fryer! There's nothing I won't cook in the air fryer if it's an oven recipe. Will this work? Don't know.

I will report back.

@Popitoff how did it go?

It was pretty good! As a pp said it was a little oily but I guess that's why everything cooks so nicely. Would make again as it's so easy but perhaps drain some of the oil away after cooking.

I couldn't be bothered to get the mini chopper out for the yogurt so just used a knife on the herbs but it was fine.

Adding the salmon was too much - definitely without draining the oil - so next time I'll use rice or cauliflower rice or just serve with some veg.

Sorry if this has been asked already, read most pages but not all.
I’m making this tonight. How many does this recipe serve - there are 2 adults and a fussy child who may or not eat it so wonder if I should do full or half recipe.
And can it freeze?

It makes three portions if serving as a main dish, along with a flatbread and yoghurt.

I agree with Westfacing. I made half quants, and it wasn't really enough for two adults.

Thanks do much for speedy replies. I think I might make half as serving with lamb and flatbreads 🤔 although worried that won’t be enough. I constantly think this though and make too much food.

@ImNotReallyHere It freezes well, just as good when reheated! But I guess it's a bit late now.

@Popitoff glad you liked it! I haven't got an air fryer but I'm trying to decide if I need one...I couldn't be without the oil tbh - as far as I'm concerned it's the best bit, but I eat low carb/high fat so it suits me. I do the same as you with the yoghurt and herbs.

Think I might make it tomorrow!

Would this work cold as part of a salad buffet? Or is it better hot?

I don't think this would work cold. It's a warming, piquant dish that for me seems more autumn/winter. Do let me know if you try it and it's amazing though!

I disagree, I virtually live off this recipe, I make it most weeks, stuff it in the freezer in portions

I have it with anything and everything. I eat it as the meal itself, perhaps with rice or freekeh or bulgar. Or I mix it with chicken or tuna. I have it as a side with other veg, throw in some green beans to the finished article. I think cold mixed with rice is nice as a salad lunch for example.

Ive also adapted it and made it with carrots instead of the chickpeas and also aubergine instead as well.

My next plan is for green beans, see how I get on with that.

I drain off most of the oil when its done and keep it in a pot for other dishes

Does anyone know, if you make this with dried chickpeas can you add them after a 10 minute rapid boil? And use the cooking time in the oven to replace the usual simmer stage?

It's odd that this has reappeared as we are having this for tea tonight 😋