Spiced Chickpea Confit
Ingredients
- 2 15-ounce cans no-salt-added chickpeas, rinsed
- 1 cup grape or small cherry tomatoes
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- Zest of 1 lemon , cut in 1-inch-wide strips with a vegetable peeler
- 4 cloves garlic , peeled
- 1 tablespoon chopped Calabrian chiles
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup extra-virgin olive oil
- 1/4 cup fresh mint leaves , chopped
- Lemon wedges for serving (optional)
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