Crisped Chickpeas in Spicy Brown Butter

By Ali Slagle

Published Jan. 9, 2020

Crisped Chickpeas in Spicy Brown Butter
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich
Total Time
15 minutes
Rating
5(935)
Comments
Read comments

This recipe for crisped chickpeas dressed in spicy brown butter is your new, 15-minute way to turn a simple can of chickpeas into a satisfying dinner. Chickpeas are fried in a little olive oil, then butter is added, which turns browns and nutty. Crushed fennel seeds and red-pepper flakes season the brown butter, but feel free play around: Add a sprig of thyme or rosemary, a few tablespoons of olives or capers, some grated garlic and ginger, or a drizzle of tahini or honey. You can also toast some nuts or seeds, like cashews or sesame, in the browning butter. Just before serving, add a little lemon juice or vinegar to offset the richness. Serve over yogurt, orzo or rice, or top with a fried egg.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 3tablespoons extra-virgin olive oil
  • 2(14-ounce) cans chickpeas
  • Kosher salt and black pepper
  • 8tablespoons unsalted butter, cut into pieces
  • 1teaspoon crushed fennel seeds
  • 1teaspoon red-pepper flakes
  • 2tablespoons fresh lemon juice
  • Greek yogurt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

606 calories; 41 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 13 grams dietary fiber; 9 grams sugars; 17 grams protein; 656 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. 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.

  2. 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.

  3. Step 3

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

Ratings

5 out of 5
935 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Peter

Holy mother, this is delicious. I made as directed but added some tahini and garlic as suggested. eating over yogurt with some lemon juice and olive oil and parsley. Holy cow. This is amazing. Can’t recommend enough. May eat all of it. May make it again tomorrow.

CSN

Only added some chopped almonds and I simply cannot get over how fabulous this is. It is going to be my go to for lunch or dinner when I don’t have anything otherwise prepared but I need something quick. The flavors, particularly the lemon at the end, are terrific

KKM

This is stunningly delicious. My husband and I just wolfed down 2 whole cans of beans! I think we're making this again tomorrow! Used our 12" cast iron skillet, and the chickpeas were nice and crispy. Added honey, garlic, and dried thyme. Only added 1/2 of the butter though. 1 full stick seemed excessive.

Jonathan

I make this all the time - been one of my go to snacks or midafternoon-i-don’t-feel-like-doing-too-much meals. Have never had fennel hanging around my cupboard so I’ll always throw a different herb in there, and it always works. Great recipe and the lemon is key!

Jeni

Easy and tasty. Used ghee instead of butter and added rosemary, thyme and chopped almonds. Served over rice with steamed broccoli.

Name sarah b p

Served with roasted veggies and felt pretty healthy. Loved the crispy chickpeas. With a full stick of butter no doubt it would be insanely delicious, because, um butter makes everything better so more butter is never bad? Except, well, I cut the butter in half to 4 T and it was still pretty crazy good. Might even try 2T next time - and there will be a next time!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.