Step 1

In a small bowl, stir together the cumin, fennel and 1 teaspoon each salt and pepper; set aside.

Step 2

Add three-fourths of the chickpeas to a large bowl. Using a potato masher, roughly mash them, then stir in the remaining whole chickpeas.

Step 3

In a 10- or 12-inch cast-iron skillet over medium-high, heat 2 tablespoons of the oil until just smoking. Add the chickpeas and half the spice mixture, stir to combine, then distribute in an even layer. Cook without stirring until browned and slightly crisped on the bottom, 2 to 3 minutes. Add half the scallions and the remaining 2 tablespoons oil. Stir to combine, then cook without stirring just until heated through, 1 to 2 minutes.

Step 4

Off heat, stir in the lemon zest and juice, the remaining spice mixture and the remaining scallions. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.