Crisped Chickpeas in Spicy Brown Butter Recipe (2024)

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.

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

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.

Delicious. Next time (and there will be a next time... soon) I'll make them in a high sided pan (like a dutch oven) instead of a frying pan because they splattered quite a bit and occasionally jumped out of the pan. I used 5 teaspoons of butter and it was MORE than enough. Za'atar was delicious with these bad boys too.

Loved this as written, but probably could have done with a little bit less butter- I think 6 T would be plenty.

This crisped chickpeas recipe appeared in the right place at the right time! This is silly delicious. We are seven family members quarantining with ages 69 to 8 month old twin girls. We should have quadrupled the recipe! Even our three year old grandson had thirds of the chickpeas. Our daughter wants this again tomorrow. We served the recipe exactly as written over mixed wild and white rice. Make this today! You will not regret it.

Halved the recipe for myself. Omitted fennel seeds and used a blend of spices instead (Penzey's sandwich sprinkle is good on almost anything!). Absolutely delicious. The lemon at the end knocks it out of the park. Will make again after I've cooked up the dried garbanzos from Rancho Gordo's last bean box delivery.

Delicious and filling high protien lunch. I halved the recipe and added some z’atar along with the fennel and pepper. Served over whole milk greek yogurt with the lemon, maldon salt and olive oil drizzle.

Do you remove the chickpea skins?

Use 1 tbsp olive oil per can and less butter

We made this, using 1.5x the amount of Aleppo chili flakes and subbing out the ground fennel with the zest of one lemon, 2 tbsp of parsley, and 2tsp of ground sumac (added at the end). We also (accidentally) omitted the butter and just dressed the final dish with more extra virgin olive oil and an additional sprinkle of sumac. The results were quite good over full fat Greek yogurt.

This is so much better than I expected it to be. The texture of the crisped, brown butter infused garbanzos is so addictive. I served with a bit of rice on a bed of yogurt mixed with lemon juice and some olive oil. So good!!

The rave reviews led me to try, and it did not disappoint. 30 minutes to delicious. I didn't have fennel seeds, so I used cumin seeds, and they worked really well with the chickpeas and lemon. This is now a weeknight standard.

Served them with fresh ricotta. Everyone loved them. Leftover beans, should there be any, are great warmed and in a salad.

Make sure that the chickpeas are really really dry before frying. Spread them out on a kitchen towel to dry and once dry rub them all together in the towel to remove as many of the skins as possible. Another suggestion I found: you could swap olive oil for a high heat vegetable oil instead, avocado oil etc. Another: do not use too much oil. Found a good tip from TASTE magazine using Olive oil, which really is preferable. Very helpful https://www.tastecooking.com/recipes/pan-fried-chickpeas/

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.

Holy snap, this is so good. Like everyone else in the comments, I now want to eat this every day for lunch. Added some chopped herbs (cilantro, mint, parsley) on top.

This was amazing, easy, and there are quite a few leftovers! I only used half the butter but it worked it! I will be making this again.

I’ve made this 5 times in the last two weeks and I still can’t get enough of it. I’m not a fan of fennel seed so I’ve swapped in cumin seeds or za’atar or a mix of cumin seed and baharat spice mix and each time it has been revelatory. Quick and so satisfying after a long day.

Served with philly-style sauteed spinach (blanched and then sauteed with a lot of garlic, salt, pepper, and red pepper flakes). Clean living.

yum!! important to dry the chickpeas really well and it's true that the little jackets crisp up nicely! we used cardamom and smoked paprika and reduced the butter by a lot, and it was delish.

This is the most delicious and simple meal. I added some finely chopped baby spinach, and used significantly less butter (2-3 tablespoons). A recipe I will be coming back to again and again.

So good! And versatile - made as written and have varied with cumin as the spiced served with chipotle sour cream, five spice served with hoisin, and ras al hanout with yogurt and lemon. Outstanding every time for dinner and leftovers.

Since becoming an empty nester, I've been halving recipes. Well, that was a mistake with this recipe. This was so delicious I ate the whole thing and was licking the bowl. I wouldn't change a thing. A super easy delicious nutritious recipe just perfect on this cold winter day when I was too lazy to run out to the grocery store.