Chickpea Confit

Slow simmered in a whole cup of fancy olive oil -- my new favorite way to eat chickpeas!

I added some aleppo pepper to give it a little spice kick, some shallot just because, and found that I definitely needed a nice squeezer of lemon in addition to the lemon peel.

On its own or on rice, this is a showstopper and super easy to make, and very versatile -- you could probably add loads of other things to it.

Ignore the recipe's ridiculous instruction to toss half the oil afterwards. That's the best part! If you don't want to eat the flavorful oil on its own, save it and put it on top of stuff! Seriously I'm watching you -- don't throw it away!

Original Recipe at Eating Well