Confit Tandoori Chickpeas

Ingredients

• 2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total)
• 11 garlic cloves, peeled, 10 left whole and 1 minced
• 1 oz (30 g) fresh ginger, peeled and julienned
• 14 oz (400 g) datterini or regular cherry tomatoes
• 3 small Fresno chiles, mild or spicy, with a slit cut down their length
• 1 Tbsp. tomato paste
• 2 tsp. cumin seeds, roughly crushed with a mortar and pestle
• 2 tsp. coriander seeds, roughly crushed with a mortar and pestle
• ½ tsp. ground turmeric
• ½ tsp. chile flakes
• 2 tsp. red Kashmiri chile powder
• 1 tsp. sugar
• ¾ cup plus 2 Tbsp. (200 ml) olive oil
• ⅔ cup (180 g) Greek yogurt
• ¾ cup (15 g) mint leaves
• 1½ cups (30 g) cilantro, roughly chopped
• 2–3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve)
• Salt

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