Spiced Chickpeas with Yogurt and Brown Butter Nuts
*This is a version of a Levantine breakfast called fatteh hummus from Bon Appetit. It makes a wonderful Brunch or Lunch but can be made more substantial for dinner served alongside some chicken or lamb.
- 2 8-inch pita breads, split in half crosswise, torn into 1-inch pieces
- 1/3 cup plus 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 2 16-ounce cans chickpeas, drained
- 2 garlic cloves, finely grated
- 1⁄4 teaspoon ground cumin
- 3 tablespoons unsalted butter
- 1⁄4 cup raw cashews
- 3 tablespoons pine nuts
- 11⁄4 cups plain, whole-milk (not Greek) yogurt
- 1⁄4 cup coarsely chopped parsley
- 1⁄4 cup torn mint leaves, plus sprigs for serving
- 1⁄4 teaspoon smoked paprika Radishes,
- Persian cucumbers and oil-cured olives (for serving)
- Preheat oven to 350°. Toss pita pieces with 1⁄3 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown and crisp, 12–15 minutes. Transfer to a large bowl.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add chickpeas and garlic and cook, tossing occasionally, until chickpeas are warmed through and scented from the garlic, 4–6 minutes. Add cumin and toss to coat; season with salt. Transfer chickpeas to bowl with pita and toss. Transfer to a platter.
- Cook butter in a small skillet over medium heat until it foams. Add cashews and pine nuts and continue to cook, stirring often, until butter browns and nuts have slightly darkened, 2–3 minutes.
- Dollop yogurt over chickpea mixture. Top with parsley, cashew mixture (along with butter), and 1⁄4 cup mint. Sprinkle with paprika. Serve with radishes, olives, and mint sprigs alongside.