Chickpea Confit

Chickpeas are also known commonly as garbanzo beans or ceci beans.  It is one of the earliest cultivated legumes, dating back over 7000 years to the Middle East.  Chickpeas are high in protein, zinc and folate and low in fat.  They are eaten cooked in salads and stews or ground into flour called gram flour.  Chickpeas are commonly sold dried or canned with some fresh available in specialty markets.

Chickpea Confit

Yield	Prep Time
3cups	5minutes

Cook Time

45minutes

Yield Prep Time 3cups 5minutes

Cook Time 45minutes

Chickpea Confit Yield Prep Time 3cups 5minutes Cook Time 45minutes Yield Prep Time 3cups 5minutes Cook Time 45minutes

Ingredients

• 1head garlicseparated and peeled or about 10 garlic cloves
• 1t cumin seeds
• 1t mustard seeds
• 2cups chickpeasrinsed
• 2 cups` olive oil blenenough to cover chickpeas
• 2 tablespoons coarse salt
• 1/2tablespoon black pepper

Yield:

Instructions

1. Preheat an oven to 325˚F.
2. In a heavy bottom sauce pan, combine the garlic, cumin, mustard seeds, and chickpeas.
3. Season with salt and pepper, and pour oil over chickpeas
4. Cover the pan and cook at 325°F until aromatic but not browned, about 15 minutes.
5. cool by placing the mixture (with oil) in a large hotel pan (this creates more surface area and allows the mixture to cool more quickly).
6. To finish making the Chickpea (hummus) recipe, go to the sun-dried tomato hummus recipe