Crisped Chickpeas in Spicy Brown Butter

Concurring with everyone else, this was delicious. Important note: I screw up almost every recipe I try. And this still turned out great!

This is one of those recipes that's more than a sum of it's parts. I was looking for something to do with a couple of cups of chickpeas I had leftover, and gave this a whirl. It's amazing. I ate these over plain greek yogurt for days and days and was so happy each time. The taste, texture, richness, satisfaction afterward, all mystifyingly good for this simple and easy recipe.

Sweet Cheesus on a pogo stick, this is magical. The beurre noisette, the fennel, the chili, I got so excited I forgot to put in lemon juice, but it was still delicious. I ate it in a salad, will try later with yogurt, but frankly I would snack on it as is. The butter and fennel combo is just magical. I added my canned chickpeas without patting them dry, btw, it caused a bit of sizzling. 14/10 making it again, can't wait to try the other versions in the comments, too.

Made this as written and it was amazingly good. The next time I made it with less butter (maybe 5T?) and some julienned preserved lemon— it was transcendent. A fave with the whole family.

I've been using chickpeas in this way the past year as a way to get more legumes in my diet. My current go to make them as described, adding paprika, smoked paprika and kashmiri chili powder, minced garlic, mashing the chickpeas a bit, then laying them on a plate and covering them with cibir (ottoman yogurt and egg dish). Delicious as breakfast or late dinner.

have made this a couple times now with substitutions & additions depending on what's in my pantry - i like to add sesame seeds early to toast before i add in the butter & more red pepper flakes since the tsp disappears for me usually. non-negotiable is the yogurt for the texture contrast & a lemon finish one tip: you can microwave the chickpeas for 5 mins on high to dehydrate the beans & crisp them up. then they just need 5 more mins in the skillet. just makes a fast dish a little bit faster

This is so quick and delicious!

I thought I was not a fennel fan, but I tried something new and was super pleased by how easy and delicious it was. Made no other changes.

Beware…chickpeas can pop in the skillet as they crisp. Don’t hover with face close to pan.

These are absolutely delicious!

So glad this recipe came into my life. If it doesn’t taste good, I recommend adding more lemon and salt until you like it. Loved the fennel here, and the spice level was perfect! Served over couscous with yogurt.

The chickpeas came out very hard and difficult to eat and I would have thrown them out but the flavor of the spicy brown butter was delicious. I decided not to serve them to anyone but to store my failed batch in the fridge and to eat the hard chickpeas with yogurt as a snack. Each time I ate them, I reheated the entire batch in the microwave. After a few times, some, but not all of the chickpeas puffed up with a salty sweet exterior and a crisp interior. IMHO, oven roast then sauce later.

Have made this several times. It's good with cauliflower and rice (I find white rice cuts through the fat better than bread, but I also eat rice every day so I may be biased). It has an Indian flavor profile to me, so naan is also good with it. Won over my parents, who are huge carnivores!

Added pancetta to give it a bit more heft. Delicious addition!

This was absolutely delicious, easy and cheap. Served with yogurt, rice, sautéed spinach, and few tablespoons of lime pickle. Will definitely become part of our regular rotation.