CRISPED CHICKPEAS IN SPICY BROWN BUTTER
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.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.
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