Chickpea Confit

1. 1

   Preheat oven to 325 degrees F.

2. 2

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

3. 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. 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. 5

   Uncover and let cool to room temperature.

6. 6

   Remove peppercorns, cumin or mustard seeds from individual portions.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.