Yotam Ottolenghi served up confit tandoori chickpeas with Kashmiri chilli powder and a yoghurt dressing on Saturday Kitchen

The igredients are: 2 tsp cumin seeds, 2 tsp coriander seeds, 2 x 400g tins chickpeas, drained, 10 garlic cloves, peeled, 30g fresh ginger, peeled and julienned, 300g cherry tomatoes, 3 red chillies, mild or spicy (to taste), slit open lengthways, 1 tbsp tomato puree, ½ tsp ground turmeric, ½ tsp chilli flakes, 2 tsp red Kashmiri chilli powder (or paprika), 1 tsp caster sugar, 200ml olive oil and 1 tsp salt.

For the yoghurt dressing: 2–3 limes, 1 juiced and the others cut into wedges, 8 tbsp roughly chopped fresh mint leaves, 8 tbsp roughly chopped fresh coriander leaves, 1 garlic clove, crushed, 180g Greek-style yoghurt, ½ tsp salt and 4 pitta breads (or other flatbreads), to serve (optional).

See recipes by Yotam in his book titled: Ottolenghi FLAVOUR available from Amazon now.