Confit Tandoori Chickpeas

Name: 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