Chickpeas with Baharat, Tomatoes & Brown Butter

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