Chickpea Confit
Ready In: 55 mins
Yields: 3 cups
Ingredients
- 10 -12 medium garlic cloves (from 1 head)
- 1 teaspoon cumin seed
- 1 teaspoon mustard seeds
- 2 1⁄2 cups cooked chickpeas (or 28 ounce canned chickpeas, well rinsed and drained)
- kosher salt
- whole black peppercorn
- blended oil, as needed (50 percent canola oil, 50 percent extra-virgin olive oil)
Directions
- Preheat oven to 325 degrees F.
- In a medium covered Dutch oven, combine garlic, cumin, mustard seeds, and chickpeas; season liberally with salt and pepper.
- Cover with blended oil, using enough to just cover, abut 1/2 to 3/4 cup (you may need to add a tablespoon or two more during cooking to keep submerged).
- Cover and bake 45 minutes, stirring once or twice, until chickpeas are fragrant, but nt browned. Add oil when stirring, if needed, to keep chickpeas submerged.
- Uncover and let cool to room temperature.
- Remove peppercorns, cumin or mustard seeds from individual portions.
- Leftovers can be stored in a covered sterilized glass jar in the refrigerator for up to 3 weeks.
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