Chef Michael Psilakis adds this pantry staple to a salad with octopus, black-eyed peas, sun-dried tomatoes, fresh herbs, parsley and lemon juice.
Make Ahead: The cooled confit can be refrigerated for up to 3 weeks.
Servings: 3 cups
- 10 to 12 medium cloves garlic (from 1 head)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seed
- 2 1/2 cups cooked chickpeas (or 28 ounce best-quality canned chickpeas, such as Goya brand, well rinsed and drained)
- Kosher salt
- Whole black peppercorns
- Blended oil (50 percent canola oil, 50 percent extra-virgin olive oil), as needed
Preheat the oven to 325 degrees.
Combine the garlic, the cumin and mustard seeds and the chickpeas in a medium Dutch oven. Season liberally with salt and pepper. Use just enough of the blended oil to barely cover (maybe 1/2 to 3/4 cup to start). Cover with the lid and bake for 45 minutes, stirring once or twice, until the chickpeas are aromatic but not browned. Add a tablespoon or two of oil as needed during baking to keep the chickpeas submerged.
Uncover and let the mixture cool to room temperature. The confit is ready to use; remove any peppercorns, cumin seeds or mustard seeds that find their way into individual portions. To store, transfer the chickpeas, all of the oil and the various flavoring components to a container with a tight-fitting lid (preferably a sterilized glass jar). Seal and refrigerate for up to 3 weeks.
From "How to Roast a Lamb: New Greek Classic Cooking," by Michael Psilakis (Little, Brown, 2009).
Tested by Melissa McCart.
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