Preheat the oven to 140C (284F). Cut up one lemon, chop basil and slice the garlic.
Drain chickpeas, combine with tomatoes pesto, olive oil, salt, basil and garlic place in oven for 45 mins.
After 45 mins stir the chickpeas and place back in oven. Meanwhile place yogurt in the freezer and stir regularly.
After a further 90 minutes, spoon the chickpeas onto a plate. Finish with yogurt, lemon zest and basil.
Enjoy with crusty bread.
Watch Youtube Video: Confit Chickpeas
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