Just made this. Delicious. Then I decided to play around with it. Brushed some filo with oil from the confit, squashed squares of filo into muffin tin. Added confit tandoori chickpeas. Folded excess pastry over the top and brushed with more of the confit oil. Baked 180 C for 20 minutes. Amazing!
5 star for Ottolenghi embracing veganisme (as a vegan myself), even though part of his succes is that he's not dogmatic about veganism.I love cooking but I consider myself an awful cook but I love following recipes. What I like about Ottolenghi is that the result is almost always way better than I thought was possible. Spectacular flavors and 100% succes rate guaranteed.
So... wash the rice untill water is clear, then let it soak in cold water for minimum 1 hour (prefer 2 hours), then bake it with cinnamon and cardomom in coconut oil (or olive) and some hot water until ready. Heaven on a spoon.
this is TRULY a one pot wonder, i made this last night and am still eating it the next day with slices of sourdough, soo good and over all shelf love is an excellent cookbook.
I just love this new channel !! What a treat ! Thank you so much for sharing with us these recipes! Can’t wait to try them ... love this friendly chat as you cook .😍 a nice way to practice my English as well 😜
Lovely looking dish, the colours are just beautiful. May give this a go over the weekend with a couple of eggs popped in before I take it out of the oven.
Oh my this looks so delicious! I want to try that coconut oil with rice and of course those incredible confit chickpeas! 🤤 I love these videos and the humor in them, you know how to laugh to yourself! ❤️
Finally! An Ottolenghi ( LOVE saying his name, it just rolls😹) channel…I’ve been obsessing and loving and searching for more AND I have introduced him to more people and I need a payback, like more vegetarian recipes ❤️ LOVE him and all his team including Sami, Tara and Noor♥️♥️♥️ Christmas presents..more Ottolengi Otto Otto books♥️
I love this dish so much I basically got it its own pan. I preordered the book MOSTLY because I want to have a nicely printed recipe for it 😅 Sooooo gooood!
I'm not a cooks breath, I love it though. I made this for myself tonight, shame no one had a taste sensation, but of course more for me. Yotam this is unbelievable. Thank you so much for sharing this with us, actually everything you share with us. Sherie Rodrigues from Australia.
Why did I search this vid because of Noor’s post on ig IN THE MIDDLE OF THE NIGHT.. Now Im hungryyyy... 😩 The edit with the thought of unwashed rice cracked me up! 😝 Dish looks yum.. wanna try it out
DEFINITELY DO A RICE-OFF! Simple but divine meatless dish. I love it. The chickpeas are canned. Is this recommended over dry (& soaked) chickpeas? Which is best for digestion?
If you haven't tried yet, totally use dried ones and soak/cook them, the quality is SO much better. I usually make a whole package and my daughter and I eat half them just right from the pot without anything. So I imagine that they will take this dish to another level.
Update, I made this with cannellini bean's just now. I added alleppo pepper and greens, then topped it with tahini, green St. Augustin olives and pomegranate ariel's. I didn't have rice so I made couscous instead. Totally transformed recipe however this technique is very versatile and amazing.
Looks tasty, will try. Curious why tandoori is in the name of this recipe? Neither the process nor the ingredients seem particularly suggestive of tandoori.
In the Shelf Reflections segment, I think Yotam should pay more attention to washing and soaking the rice than chopping and mincing. Don’t you agree, Chef? Chaya does, and so do I. The last time I was able to cook, I baked basmati rice that had first been thoroughly rinsed and then soaked in cold water for more than two hours. It was a revelation that I will never forget.
Made this and LOVED it! Super comforting and fantastic flavors. I've got a question though. Why do we really need to cook the chickpeas in oil? Why would a watery medium not work just as well, provided we keep up the same temperature for the same amount of time?
I'm so excited that you have your own channel - what a treat! I love this recipe but I'm scared! 11 cloves of garlic!? will I be able to go out in public afterwards or does the slow cooking eliminate garlic breath?
Never thought of using confit process for pulses. Would other pulses work with other spices do you think? Love this series - so real using old well loved equipment - and love the technique aspects.
I have made this 3 or 4 times. Just astonishingly good. The yoghurt side is not critical, but does take things to another level. I mostly serve it with flatbread instead of rice.
If you want authentic tandoori taste to this dish A burning charcoal piece in a small steel container in cooked dish with one teaspoon of ghee on the charcoal and cover it for one and half minute giving the charcoal tandoori taste and remove the charcoal
A bit of topic, but I find it funny that the recipies in the book are in Fahrenheit but on the Homepage there are Celsius. I bought the book in english and was really annoyed to find that I have to find a conversion table when I want to use it. I thought I could buy a cook book from a european cook without these problems. Sorry guys, but at least ad both temperature meassurements.
The recipes in the North American edition are in Fahrenheit but the UK edition measurements (as well as the recipes on our website) are in Celsius. We hope that helps.
I love this especially since Bon Appetit Test Kitchen is gone but the editing on this one can definitely be better! This video is a bit confusing sadly
tandoori is a way of cooking in a clay overn. No clay ovens were used here. This can't be called tandoori chickpeas, indian spiced chickpeas is fair enough. Why do western chefs have to add these inaccurate names for dishes?
That’s the confit style. I’ll be honest I’ve made this and it was too much for me. But the confit mushrooms recipe from Flavour is incredible I really recommend that
Just made this. Delicious. Then I decided to play around with it. Brushed some filo with oil from the confit, squashed squares of filo into muffin tin. Added confit tandoori chickpeas. Folded excess pastry over the top and brushed with more of the confit oil. Baked 180 C for 20 minutes. Amazing!
Yyy
What a wonderful idea! ❤😊
5 star for Ottolenghi embracing veganisme (as a vegan myself), even though part of his succes is that he's not dogmatic about veganism.I love cooking but I consider myself an awful cook but I love following recipes. What I like about Ottolenghi is that the result is almost always way better than I thought was possible. Spectacular flavors and 100% succes rate guaranteed.
I just made this and it was delicious! I added olives and eggplants, absolutely mouthwatering.
The look of disgust when Yotam says, "I don't wash my rice."
Made this earlier. IT IS DELICIOUS. Incredibly proud of myself, I feel like a gourmet chef hunnyyyy🤩
Can't wait to try this recipe! Would it be possible to have Chaya's recipe for her rice?
Second that ask ;-)
So... wash the rice untill water is clear, then let it soak in cold water for minimum 1 hour (prefer 2 hours), then bake it with cinnamon and cardomom in coconut oil (or olive) and some hot water until ready. Heaven on a spoon.
this is TRULY a one pot wonder, i made this last night and am still eating it the next day with slices of sourdough, soo good and over all shelf love is an excellent cookbook.
It hurts my people… the rice people of the world 🤣🤣🤣 I love her ❤️❤️❤️
I made this recipe and it’s really next level.
He is genius.
Love it.
I just love this new channel !! What a treat ! Thank you so much for sharing with us these recipes!
Can’t wait to try them ... love this friendly chat as you cook .😍 a nice way to practice my English as well 😜
Lovely looking dish, the colours are just beautiful. May give this a go over the weekend with a couple of eggs popped in before I take it out of the oven.
Thank you..... on the menu tonight. Perfect for a wintery Cape (South Africa) supper!
I just made this recipe for the 5th time…so easy … amazing taste…I wish Ottolenghi would bring out a completely vegan cookbook…
Oh my this looks so delicious! I want to try that coconut oil with rice and of course those incredible confit chickpeas! 🤤 I love these videos and the humor in them, you know how to laugh to yourself! ❤️
Finally! An Ottolenghi ( LOVE saying his name, it just rolls😹) channel…I’ve been obsessing and loving and searching for more AND I have introduced him to more people and I need a payback, like more vegetarian recipes ❤️ LOVE him and all his team including Sami, Tara and Noor♥️♥️♥️
Christmas presents..more Ottolengi Otto Otto books♥️
I just got my cookbook and made this recipe. It was superb. So easy to make and beyond flavorful. My 2 year old loved it too!
Absolutely outstanding recipe, thankyou so much x
Glad you like it!
Ok. This will also go on my repertoire of OTK dinners! Looks spectacular.
I would make that dish with a coconut yogurt... totally vegan and still just as amazing as the original. Thank you for such a humble beautiful meal.
Looks good and the taste is wonderful. I put oil and coconut milk half and half. Great result.
Thanks
I made this dish tonight and was absolutely delicious. Thank you !!!
I made the confit chickpeas when I saw them on Instagram. It is absolutely amazing!! Debt of flavour and gorgeous!
Perfect for the end of British tomato season, love this
Oh my! In seventh heaven to have discovered your channel. Catching up now!
I love this dish so much I basically got it its own pan. I preordered the book MOSTLY because I want to have a nicely printed recipe for it 😅 Sooooo gooood!
looks so easy to throw all in the one pot - this one is on the list!
Totally delicious, the confit cherry tomatoes & garlic almost outshone the creamy chickpeas 💙
We tried this tonight for our vegan guests! It was really easy and full of flavour, especially the herby yogurt (we used coconut yogurt). ❤️
im making this tonight! I just opened your book yesterday and picked this recipe randomly and it seems so good!!
I'm not a cooks breath, I love it though. I made this for myself tonight, shame no one had a taste sensation, but of course more for me. Yotam this is unbelievable. Thank you so much for sharing this with us, actually everything you share with us. Sherie Rodrigues from Australia.
Incredibly delicious! Thanks for putting up this channel!
The best thing I made so far! So easy and soooooo good.
Why did I search this vid because of Noor’s post on ig IN THE MIDDLE OF THE NIGHT.. Now Im hungryyyy... 😩 The edit with the thought of unwashed rice cracked me up! 😝 Dish looks yum.. wanna try it out
DEFINITELY DO A RICE-OFF! Simple but divine meatless dish. I love it. The chickpeas are canned. Is this recommended over dry (& soaked) chickpeas? Which is best for digestion?
Dry and soaked definitely better for digestion. There’s lots of info online about soaking :)
If you haven't tried yet, totally use dried ones and soak/cook them, the quality is SO much better. I usually make a whole package and my daughter and I eat half them just right from the pot without anything. So I imagine that they will take this dish to another level.
Exciting recipe, looking forward to trying this.
I love chickpeas - this looks delicious! Looks like our dinner on Saturday is sorted then 🥰
I love all these recipes OMG
I loved this recipe so much I already did so many times
Will be interested to try her fish curry - I always keep ajwain at home but rarely use it and have never used it with fish!
Update, I made this with cannellini bean's just now. I added alleppo pepper and greens, then topped it with tahini, green St. Augustin olives and pomegranate ariel's. I didn't have rice so I made couscous instead. Totally transformed recipe however this technique is very versatile and amazing.
Looks amazing team! I'm going to make tonight
Looks tasty, will try. Curious why tandoori is in the name of this recipe? Neither the process nor the ingredients seem particularly suggestive of tandoori.
Lovely recipe! I think the chickpeas would taste heavenly if you throw a couple of cloves in the pot. There is no better spice pairing for chickpeas!
Try an OXO Good Grips can opener! You'll like it!
Made this the day after I found the recipe. So good!
I’m with ottolenghi. I don’t wash my rice either 🤫 and I sorta like the starchy texture 🙈
Made this with a mixture of fresh red beans and fresh faba beans. 👌
In the Shelf Reflections segment, I think Yotam should pay more attention to washing and soaking the rice than chopping and mincing. Don’t you agree, Chef? Chaya does, and so do I. The last time I was able to cook, I baked basmati rice that had first been thoroughly rinsed and then soaked in cold water for more than two hours. It was a revelation that I will never forget.
Made this and LOVED it! Super comforting and fantastic flavors.
I've got a question though.
Why do we really need to cook the chickpeas in oil? Why would a watery medium not work just as well, provided we keep up the same temperature for the same amount of time?
I'm so excited that you have your own channel - what a treat! I love this recipe but I'm scared! 11 cloves of garlic!? will I be able to go out in public afterwards or does the slow cooking eliminate garlic breath?
Do not fear! Cooked garlic has a much milder flavour. As 10 cloves are left whole, you can also just avoid them. Hope that's helpful!
Never thought of using confit process for pulses. Would other pulses work with other spices do you think? Love this series - so real using old well loved equipment - and love the technique aspects.
Another excellent vegan recipe.. more, please :)
I’ll like it but to cook for one person might be kind of hard also I have to get the spices thank you very much
We'll happily eat this alone... ;)
Yummm! Making these yummy chickpeas this coming week for sure! Aren’t chickpeas the best?
I just noticed the googly eyes on the stove, hilarious!
😂👀
I have made this 3 or 4 times. Just astonishingly good. The yoghurt side is not critical, but does take things to another level. I mostly serve it with flatbread instead of rice.
We're so pleased you like it! :)
Los quiero mucho ❤️❤️
Simply superb! Thank you for bringing us the Far East and India to our tables. No European food can match these aromas!
what would be a good meat dish to serve alongside this?
Amazing 🤩
Yum!💯
Looooove it I would become vegan if I knew how to cook like you
make this all the time. Delish!!!
Wonderful!
What cultivar of red chili was used?
You can buy in the UK 'mild red chillies' in the grocery store (which we have) but Cayenne, Serrano or Fresno would work great here.
@@Ottolenghi Thank you! I'm in the US, so that helps explain why we don't see non-specific red chilis in our stores.
Could you do this with dried chicken peas?
Dried chickpeas won't work in this recipe as you want cooked chickpeas here. You'll need to cook them first before attempting.
Looks yummy
Are canned datterini ok to use?
Canned tomatoes won't work so well in this recipe but any cherry tomato variety is suitable. Enjoy the recipe!
If you want authentic tandoori taste to this dish A burning charcoal piece in a small steel container in cooked dish with one teaspoon of ghee on the charcoal and cover it for one and half minute giving the charcoal tandoori taste and remove the charcoal
A bit of topic, but I find it funny that the recipies in the book are in Fahrenheit but on the Homepage there are Celsius. I bought the book in english and was really annoyed to find that I have to find a conversion table when I want to use it. I thought I could buy a cook book from a european cook without these problems.
Sorry guys, but at least ad both temperature meassurements.
The recipes in the North American edition are in Fahrenheit but the UK edition measurements (as well as the recipes on our website) are in Celsius. We hope that helps.
@@Ottolenghi Thanks, that's explains a lot. It seem I got the US Version :O(
Definitely team wash the rice
I think you don't wash rice for the taste but for saftey, as rice absorbs arsenic from the ground.
Not washing rice can make it clump and become gloopy......
CAROM SEEDS is not a spice in Mauritius we don't even have it on the island
I love this especially since Bon Appetit Test Kitchen is gone but the editing on this one can definitely be better! This video is a bit confusing sadly
💗💗💗
yummm needs soaked and fresh cooked chickpeas tho....
You do not have to wash the rice, he is correct.
You n team screwed that tandoori chickpeas ,with that recipe
TriHard 7
“It hurts my people.” I hope she’s joking, but my hunch is she’s not.
Ya you have to wash rice. She's right.
tandoori is a way of cooking in a clay overn. No clay ovens were used here. This can't be called tandoori chickpeas, indian spiced chickpeas is fair enough. Why do western chefs have to add these inaccurate names for dishes?
My word...that is a lot of oil
That’s the confit style. I’ll be honest I’ve made this and it was too much for me. But the confit mushrooms recipe from Flavour is incredible I really recommend that
@@caty9863 too much from the spices?
Made this recipe yesterday and it was just… very unspectacular, plain and disappointing. This was a waste of time, good ingredients and energy for me.