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

INGREDIENTS:

2 Tablespoon Tandoori Tikka Marinade

2 Tablespoon light olive oil,

2 teaspoon slivered fresh ginger

a tin of drained chickpeas or butter beans

250g cherry tomatoes

1/4 cup finely diced fetta (optional)

DIRECTIONS:

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

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