Ottolenghi confit chickpeas?

[Aroastdinnerisnotahumanright]

I finally made the famous Yotam Ottolenghi confit chickpeas, but found them very greasy and not that flavourful, am I missing something??

ottolenghi.co.uk/pages/recipes/confit-tandoori-chickpeas

Oh....I really liked them...I tend to lift them up out of the oil, and use less than he says anyway...and really like them the next day....

There's a huge long thread about this recipe, might be worth searching for it. Lots of tips in there.

@Aroastdinnerisnotahumanright
It's awful, buckets of oil very little flavour. 🤢

Grease galore, I didn’t enjoy them at all.

There's 200mls of olive oil so it's gonna be oily!

I think it's delicious - if you faithfully follow the recipe.

Wow Im addicted to these.

Yes theres lots of oil, thats what confit means!

And the oil is flavoursome and an ingredient in its own right. Dont use sunflower oil or somesuch, its olive oil you need

Dont skimp on it either, mop it up with bread and rice

Irresistible

Ive also done it with aubergine and green beans (separately). Phenomenal

as PP have said, they are oily and that's part of the appeal and sort of the point, but that won't be for everyone. I am confused about you finding the dish bland though - most spices are oil soluble so flavours should be extra heightened due to the quantity of oil and contact with your tongue. I can only think that possibly you needed more salt and/or your spices were old and not as potent as they should be.

Are people grinding down their spices in a pestle and mortar. I hate doing it but its worth it for this dish.

How anyone can describe this as bland I do not know.

@soupfiend yes and my spices were fresh brought over fresh from India last time I made it. Still think it's rank

Oh from India really.

Well theres your problem right there, I used spices with faded Woolworth prices on.

Tumeric - 9p

@soupfiend Yes a gift from my sister in law's mother........... Spoiler alert she's Indian .
She also brought their family chai