confit tandoori chickpeas

Hats off to Yotam Ottolenghi for his ‘Simple’ recipe suggestion which is made even faster using Charmaine Solomon’s Tandoori Tikka Marinade.

Quick dinner for two when served with chapati, naan or steamed rice

2 Tbls Tandoori Tikka Marinade

2 Tbls light olive oil,

2 tsp slivered fresh ginger

a tin drained chickpeas or butter beans

250g cherry tomatoes

1/4 cup finely diced fetta (optional)

Toss to mix all the ingredients then place in a covered ovenproof dish and bake at 150C for 1 hour 15 mins.

Sprinkle over

1 tsp each toasted cumin and coriander and serve with a dressing of coriander/ mint/ yoghurt if desired.