Chickpea Confit

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Washington Post


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10 to 12 medium cloves garlic (from 1 head)

1 teaspoon cumin seeds

1 teaspoon mustard seeds

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

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