Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Chickpea Confit

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
On the Hummus Route
On the Hummus Route

By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander

Published 2019

  • About

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) lamb fat
  • 1 cup (240

Method

  1. 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.
  2. Add the chickpeas, garlic, bay leaf, allspice, salt, and pepper and shake the pan gently to combine.
  3. Continue to cook until the chickpeas are soft enough to disintegrate when touched, about 1 hour. Taste and adjust