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Real Life Shabbos Cooking is coming out in less than a month, but I can’t contain my excitement and I just had to share this recipe with you! I originally created this Spiced Chickpea Confit for a vegetarian guest, but it was so massively popular, that it became an absolute shabbos staple, with guests begging for the recipe every time! The fact that this recipe is so ridiculously easy is honestly just the icing on the cake. Make this recipe, then preorder Real Life Shabbos Cooking because it’s so full of stellar recipes like this one!
Serve this spiced chickpea confit on top of hummus, as pictured, or on its own as a dip for challah.
Oh, and this book has so many recipes packed into it – check out the picture that the above photo is cropped from:
The rest of those recipes are in the book!
If you like this recipe, y0u’ll love my upcoming cookbook, Real Life Shabbos Cooking!
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Spiced Chickpea Confit
Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 teaspoon cumin
- ¾ cup olive oil
- 12 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
Instructions
- Heat oven to 350°F.
- Add all confit ingredients to a 9x13-inch baking pan; cover tightly.
- Bake for 90 minutes, until garlic is soft and somewhat browned.
Notes
Chickpea confit can be made up to a week in advance and stored in the fridge in an airtight container. It will congeal, so bring it to room temperature or rewarm before serving.
Like This Recipe? You will absolutely LOVE my cookbooks!
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