Chickpeas slow-cooked with tomatoes, garlic, red chillies, olive oil and our Kashmiri Krush blend. Bold, fragrant and perfect for dips or as a flavourful side.

Looks fancy, tastes amazing—yet it’s surprisingly easy to whip up. This crowd-favourite is loaded with flavour thanks to our Kashmiri Krush blend. Inspired by a tandoori-style dish from the Ottolenghi test kitchen queen, Noor Murad. Shown here jazzing up a bed of white bean and chickpea hummus (click here for that also very easy recipe).

Ingredients

2x 400g canned chickpeas, drained 2 tbsp tomato paste 1½ tbsp Kashmiri Krush spice blend 2x 200g punnet cherry tomatoes 3 red chillies 10 garlic cloves, peeled 40g fresh ginger, cut into thin strips 175ml EVOO (extra virgin olive oil) ½ tsp sugar ½ tsp salt

Method

Pre-heat oven to 150°C fan-forced, or 170°C non-fan.

In a large saucepan (capable of going straight into an oven), combine all ingredients including the Kashmiri Krush spice blend, stirring through thoroughly.

Bake for 1 hour, stirring half-way through. You will know when it’s ready– the garlic will have softened and the tomatoes and chillies will have broken down.

Serve still warm on a bed of White Bean and Chickpea Hummus with Turkish flatbread, pita, paratha or vegetable crudities.