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Chickpea Confit
- Serves
4
- Difficulty
Medium
By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander
Published 2019
This ancient dish is a substitute that recreates the taste of lamb for those who cannot afford it. The chickpeas are traditionally cooked for hours over the low flame of a kerosene burner, resulting in incredibly rich beans infused with the flavor of lamb fat.
Ingredients
½ cup 100 grams 1 cup 240
Method
- Heat the lamb fat in a large heavy-bottomed saucepan with olive oil over low heat until the lamb fat is mostly rendered, about 10 minutes.
- Add the chickpeas, garlic, bay leaf, allspice, salt, and pepper and shake the pan gently to combine.
- Continue to cook until the chickpeas are soft enough to disintegrate when touched, about 1 hour. Taste and adjust
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