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

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Instructions

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.
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.