Crisped Chickpeas in Spicy Brown Butter

Name: Crisped Chickpeas in Spicy Brown Butter
Total time: 15 min
Ingredients: 3 tablespoons extra-virgin olive oil; 2 (14-ounce) cans chickpeas; Kosher salt and black pepper; 8 tablespoons unsalted butter, cut into pieces; 1 teaspoon crushed fennel seeds; 1 teaspoon red-pepper flakes; 2 tablespoons fresh lemon juice; Greek yogurt, for serving

4.0

(641)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 4

Cost: $5.89 /serving

Author : Ali Slagle

butter chickpea fennel seeds

Ingredients

Remove All · Remove Spices · Remove Staples

3 tablespoons extra-virgin olive oil2 (14-ounce) cans chickpeasKosher salt and black pepper8 tablespoons unsalted butter, cut into pieces1 teaspoon crushed fennel seeds1 teaspoon red-pepper flakes2 tablespoons fresh lemon juiceGreek yogurt, for serving

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.

Step 2

Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.

Step 3

Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.

Top similar recipes

Curated for you