Chickpea Confit

"This a condiment that is served with Greek food. It is basically seasoned chickpeas and garlic roasted in oil. Can be refrigerated up to 3 weeks. Adapted from "How to Roast a Lamb: New Greek Classic Cooking," by Michael Psilakis."
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Ready In:
3 cups




  • 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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