Chickpea Confit

Name: Chickpea Confit
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)

7 ingredients

7 steps

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

1

Preheat oven to 325 degrees F.
2

In a medium covered Dutch oven, combine garlic, cumin, mustard seeds, and chickpeas; season liberally with salt and pepper.
3

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).
4

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.
5

Uncover and let cool to room temperature.
6

Remove peppercorns, cumin or mustard seeds from individual portions.
7

Leftovers can be stored in a covered sterilized glass jar in the refrigerator for up to 3 weeks.