Smashed Chickpeas with Scallions

Name: Smashed Chickpeas with Scallions
Cook time: 45 min
Total time: 45 min
Ingredients: 1 1/2 teaspoons cumin seeds, coarsely ground; 1 1/2 teaspoons fennel seeds, coarsely ground; Kosher salt and ground black pepper; 2 15½-ounce cans chickpeas, drained but not rinsed; 4 tablespoons extra-virgin olive oil, divided, plus more to serve; 1 bunch scallions, thinly sliced; 2 teaspoons grated lemon zest, plus ¼ cup lemon juice

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 4

Ingredients

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1 1/2 teaspoons cumin seeds, coarsely ground1 1/2 teaspoons fennel seeds, coarsely groundKosher salt and ground black pepper2 15½-ounce cans chickpeas, drained but not rinsed4 tablespoons extra-virgin olive oil, divided, plus more to serve1 bunch scallions, thinly sliced2 teaspoons grated lemon zest, plus ¼ cup lemon juice

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Instructions

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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.