Spiced Chickpeas with Crispy Pita, Yogurt, and Brown Butter

healthyish breakfast pita chickpea garlic cumin cashew pine nut yogurt mint paprika radish olive

Andy Baraghani

4 servings

Source

Ingredients

2 8-inch pita breads, split in half crosswise, torn into 1-inch pieces

⅓ cup plus 2 tablespoons olive oil

Kosher salt, freshly ground pepper

2 16-ounce cans chickpeas, drained

2 garlic cloves, finely grated

¼ teaspoon ground cumin

3 tablespoons unsalted butter

¼ cup raw cashews

3 tablespoons pine nuts

1¼ cups plain, whole-milk (not Greek) yogurt

¼ cup coarsely chopped parsley

¼ cup torn mint leaves, plus sprigs for serving

¼ teaspoon smoked paprika

Radishes with tops and oil-cured olives (for serving)

Method

Preheat oven to 350°. Toss pita pieces with ⅓ 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 ¼ cup mint. Sprinkle with paprika. Serve with radishes, olives, and mint sprigs alongside.

Do Ahead: Pita chips can be made 1 day ahead. Cover and store in an airtight container.