Chickpeas with Baharat, Tomatoes & Brown Butter
Baharat means "spices" in Arabic. This blend varies by brand but often includes warm spices like cumin, allspice, and cloves.
Photography by Jessica Antola
Recipe by Mike Solomonov
Start to Finish: 20 minutes | Servings: 8 |
Ingredients
1 pt. cherry tomatoes, halved
2 cans (about 15 oz. each) chickpeas, rinsed
1 stick plus 2 tbsp. butter
1/4 cup fresh lemon juice (from about 1 lemon)
2 tsp. baharat (Middle Eastern spice blend), plus more to taste
Kosher salt
Preparation
In a medium bowl, toss the tomatoes and chickpeas. In a small saucepan, cook the butter over medium heat, stirring often, until the butter turns deep golden brown, about 5 minutes. Using a fine-mesh strainer, strain the butter over the tomatoes and chickpeas. Add the lemon juice and baharat and toss until coated. Season with kosher salt and more baharat to taste. Serve immediately
