Editor's note: Use this Chickpea Confit to make Chef Michael Psilakis's Chickpea Spread .
Recipe information
Yield
Makes about 3 cups
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis, © October 2009 Little Brown
