Chickpea Confit

• 10 -12 medium garlic cloves (from 1 head)
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 2 1/2 cups cooked chickpeas (or 28 ounce canned chickpeas, well rinsed and drained)
• kosher salt
• whole black peppercorn
• blended oil, as needed (50 percent canola oil, 50 percent extra-virgin olive oil)

1. Preheat oven to 325 degrees F.
2. In a medium covered Dutch oven, combine garlic, cumin, mustard seeds, and chickpeas; season liberally with salt and pepper.
3. 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).
4. 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.
5. Uncover and let cool to room temperature.
6. Remove peppercorns, cumin or mustard seeds from individual portions.
7. Leftovers can be stored in a covered sterilized glass jar in the refrigerator for up to 3 weeks.

garlic, cumin, mustard seeds, chickpeas, kosher salt, black peppercorn, blended oil

Taken from www.food.com/recipe/chickpea-confit-447165 (may not work)