Chickpea Confit Recipes

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.

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.

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.