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.
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Chickpeas with Baharat, Tomatoes & Brown Butter Recipe

Recipe by Mike Solomonov

Start to Finish: 20 minutes

Servings: 8


  • 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


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