Spiced Confit Chickpeas

Place the dried chickpeas in a large bowl with the bicarbonate of soda. Cover with cold water by at least 8 cm.

Soak for 12–24 hours at room temperature. Drain and rinse thoroughly under cold running water.

Transfer the chickpeas to a large saucepan, cover with fresh cold water by 5 cm, and bring to a vigorous boil over high heat. Skim off any foam, then reduce heat to a steady simmer and cook uncovered for 45–60 minutes until the chickpeas are completely tender throughout but still holding their shape — they should crush easily between your fingers with no chalky centre. Drain well and pat dry with a clean kitchen towel.

Preheat your oven to 150°C, or 130°C for a fan oven, or gas mark 2.

In a small dry frying pan over medium heat, toast the cumin and coriander seeds for 2–3 minutes, stirring constantly, until fragrant and just beginning to pop. Remove from heat immediately.

In a deep ovenproof sauté pan or casserole, combine the olive oil, garlic, toasted cumin and coriander seeds, smoked paprika, turmeric, cayenne, thyme sprigs, and bay leaves. Place over low heat and warm gently for 5 minutes until the oil is fragrant and the garlic begins to sizzle softly — do not let it colour.

Add the dried chickpeas to the spiced oil, ensuring they are fully submerged. Slide the pan into the oven and confit, uncovered, for 45 minutes until the chickpeas are deeply golden on the outside, creamy within, and the oil is richly infused — they will sizzle gently throughout.

Remove from the oven and discard the thyme sprigs and bay leaves. Using a slotted spoon, transfer the chickpeas and garlic to a warm serving dish. Squeeze over the juice of half the lemon, scatter with lemon zest, season with flaky sea salt, and finish with the chopped parsley. Serve warm with good crusty bread and reserve the spiced oil for dipping or future use.