Best Chickpea Confit Recipes

Chickpea Confit image

Provided by Michael Psilakis

Yield Makes about 3 cups

Number Of Ingredients 6

Cloves from 1 head of garlic, separated and peeled
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 1/2 cups cooked chickpeas or 28-ounce can best-quality chickpeas (such as Goya), well rinsed and well drained
Kosher salt and whole black peppercorns
Blended oil (50 percent canola, 50 percent extra-virgin olive), as needed

Steps:

In a Dutch oven or a heavy pot, combine the garlic, cumin, mustard seeds, and chickpeas. Seasons liberally with kosher salt and pepper, and barley cover with blended oil. Cover the pot and cook at 325°F until aromatic but not browned, about 45 minutes.
When the mixture is cool, transfer it, with all the oil, to a sterilized glass container and use as you like. If the chickpeas are covered with oil, the confit will last for at least 3 weeks in the refrigerator. Always save the oil for another use, for example, in a cumin vinaigrette or for sautéing.

Chickpea Confit image

Provided by threeovens

Categories Beans

Time 55m

Yield 3 cups

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 258.9, Fat 2.7, SaturatedFat 0.3, Sodium 601, Carbohydrate 49, Fiber 9.2, Sugar 0.2, Protein 10.8