Tomato Confit and Spiced Chickpeas

Ingredients

• 1 x 400g/14oz can chickpeas, drained
• 5 garlic cloves, peeled, 4 left whole and 1 minced
• 30g fresh ginger, peeled and finely sliced
• 400g/14oz heirloom or regular cherry tomatoes
• 2 mild red chillies, halved lengthways
• 1 tbsp tomato purée
• 1 tsp cumin seeds, roughly crushed with a pestle and mortar
• ½ tsp ground turmeric
• ½ tsp chilli flakes
• 1 tsp chilli powder
• 1 tsp caster sugar
• 100ml/3¾fl oz olive oil
• 1 tsp salt
• 100g/3½oz vegan Greek-style yoghurt
• 1 tbsp fresh mint leaves, finely chopped
• 2 tbsp fresh coriander, finely chopped
• 1 lime, juiced to get 1 tbsp, then cut into wedges to serve
• Salt and pepper to taste

Instructions