Slow Cooker Confit Chickpeas with Garlic and Olive Oil Tips, FAQ & printable recipe

Tips for success

When serving, consider offering crusty bread or toasted baguette slices to soak up the flavorful olive oil. The oil itself is a highlight of the dish and should be served alongside the chickpeas. You can also drizzle the remaining oil over salads or roasted vegetables for an extra boost of flavor in future meals.

If you prefer a more intense garlic flavor, you can gently crush the cloves with the side of a knife before adding them to the slow cooker. Be aware that this will cause the garlic to break down more quickly. Keeping the cloves whole results in a milder, sweeter flavor that complements the chickpeas without overpowering them.

Variations

• Spicy Chili Confit: Add a teaspoon of red pepper flakes or a whole dried chili pepper to the slow cooker along with the olive oil for a subtle, warming heat that balances the sweetness of the caramelized garlic.
• Lemon and Rosemary: Replace the thyme with fresh rosemary sprigs and add a strip of lemon zest during the cooking process. The citrus oils brighten the dish and cut through the richness of the olive oil beautifully.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Reheat

Reheat gently in a small saucepan over low heat until warmed through, or use the microwave in short intervals.

Transfer any leftovers to an airtight container once they have cooled to room temperature. Ensure the chickpeas and garlic are completely submerged in the cooking oil, as this helps preserve their texture and flavor.

Store in the refrigerator for up to three days. Always use a clean spoon when serving to maintain the quality of the remaining portions.

This dish is an excellent candidate for making ahead, as the flavors continue to develop and meld while it sits in the refrigerator.

Prepare it a day in advance and gently reheat it on the stovetop or in the microwave before serving. The texture of the chickpeas often improves after resting, making this a convenient option for stress-free entertaining.

Serving ideas

Serve the confit warm in a shallow bowl, garnished with a few fresh thyme leaves if desired. It works beautifully as a standalone appetizer served with warm, toasted bread for dipping.

The combination of tender chickpeas and soft garlic provides a satisfying and rustic experience that is perfect for shared plates or as a centerpiece for a casual gathering.

Alternatively, spoon the warm chickpeas over a bed of fresh greens or stir them into cooked pasta for a quick and flavorful meal. The olive oil acts as a natural dressing, eliminating the need for additional sauces.

This versatility makes the recipe a valuable addition to your repertoire, suitable for everything from light lunches to elegant dinner party starters.

Frequently asked questions

Recipe card

Slow Cooker Confit Chickpeas with Garlic and Olive Oil

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 handful garlic cloves, unpeeled
• 3 sprigs fresh thyme
• 1 cup olive oil

Instructions

1. Place the drained and rinsed chickpeas into the base of the slow cooker. Scatter the unpeeled garlic cloves evenly over the chickpeas to ensure they are distributed throughout the cooking vessel for uniform flavor infusion.
2. Lay the fresh thyme sprigs on top of the chickpeas and garlic. Pour the olive oil over the ingredients, ensuring the chickpeas are submerged or at least well-coated by the oil to facilitate the gentle confit process.
3. Cover the slow cooker and cook on the low setting for approximately 4 hours. Once the time is up, carefully transfer the mixture to a serving bowl, being mindful of the hot oil, and serve while warm.

Estimated nutrition per serving

Calories

280

Protein

7.5 g

Carbohydrates

22 g

Fat

19 g

Fiber

6 g

Sugar

0.5 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.