Chickpea Confit Recipes

CHICKEN CONFIT

Steps:

• Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• Preheat the oven to 200 degrees F.
• Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
• The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.

CHICKPEA CONFIT

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.

CHICKPEA CONFIT

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.

CONFIT TANDOORI CHICKPEAS

Steps:

• Preheat the oven to 350° F.
• Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
• Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
• Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
• Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.