Ramen Carbonara
Julia Moskin, "Breakfast: The Most Important Book About the Best Meal of the Day"
2664 ratings with an average rating of 4 out of 5 stars
2,664
25 minutes
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In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.
Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.
Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.
Holy mother, this is delicious. I made as directed but added some tahini and garlic as suggested. eating over yogurt with some lemon juice and olive oil and parsley. Holy cow. This is amazing. Can’t recommend enough. May eat all of it. May make it again tomorrow.
Only added some chopped almonds and I simply cannot get over how fabulous this is. It is going to be my go to for lunch or dinner when I don’t have anything otherwise prepared but I need something quick. The flavors, particularly the lemon at the end, are terrific
This is stunningly delicious. My husband and I just wolfed down 2 whole cans of beans! I think we're making this again tomorrow! Used our 12" cast iron skillet, and the chickpeas were nice and crispy. Added honey, garlic, and dried thyme. Only added 1/2 of the butter though. 1 full stick seemed excessive.
Delicious. Next time (and there will be a next time... soon) I'll make them in a high sided pan (like a dutch oven) instead of a frying pan because they splattered quite a bit and occasionally jumped out of the pan. I used 5 teaspoons of butter and it was MORE than enough. Za'atar was delicious with these bad boys too.
Loved this as written, but probably could have done with a little bit less butter- I think 6 T would be plenty.
This crisped chickpeas recipe appeared in the right place at the right time! This is silly delicious. We are seven family members quarantining with ages 69 to 8 month old twin girls. We should have quadrupled the recipe! Even our three year old grandson had thirds of the chickpeas. Our daughter wants this again tomorrow. We served the recipe exactly as written over mixed wild and white rice. Make this today! You will not regret it.
Halved the recipe for myself. Omitted fennel seeds and used a blend of spices instead (Penzey's sandwich sprinkle is good on almost anything!). Absolutely delicious. The lemon at the end knocks it out of the park. Will make again after I've cooked up the dried garbanzos from Rancho Gordo's last bean box delivery.
Delicious and filling high protien lunch. I halved the recipe and added some z’atar along with the fennel and pepper. Served over whole milk greek yogurt with the lemon, maldon salt and olive oil drizzle.
Do you remove the chickpea skins?
Use 1 tbsp olive oil per can and less butter
We made this, using 1.5x the amount of Aleppo chili flakes and subbing out the ground fennel with the zest of one lemon, 2 tbsp of parsley, and 2tsp of ground sumac (added at the end). We also (accidentally) omitted the butter and just dressed the final dish with more extra virgin olive oil and an additional sprinkle of sumac. The results were quite good over full fat Greek yogurt.
This is so much better than I expected it to be. The texture of the crisped, brown butter infused garbanzos is so addictive. I served with a bit of rice on a bed of yogurt mixed with lemon juice and some olive oil. So good!!
The rave reviews led me to try, and it did not disappoint. 30 minutes to delicious. I didn't have fennel seeds, so I used cumin seeds, and they worked really well with the chickpeas and lemon. This is now a weeknight standard.
Served them with fresh ricotta. Everyone loved them. Leftover beans, should there be any, are great warmed and in a salad.
I already commented but want to add one thing. As I dried the chick peas in a dish towel many of the skins came loose, and I discarded a lot of them. In the end the skins that were left crisped even more than the beans, adding a lovely crunch. So don’t discard the skins!
Double it. Even the bean haters will love it and it goes fast.
Concurring with everyone else, this was delicious. Important note: I screw up almost every recipe I try. And this still turned out great!
This is one of those recipes that's more than a sum of it's parts. I was looking for something to do with a couple of cups of chickpeas I had leftover, and gave this a whirl. It's amazing. I ate these over plain greek yogurt for days and days and was so happy each time. The taste, texture, richness, satisfaction afterward, all mystifyingly good for this simple and easy recipe.
Sweet Cheesus on a pogo stick, this is magical. The beurre noisette, the fennel, the chili, I got so excited I forgot to put in lemon juice, but it was still delicious. I ate it in a salad, will try later with yogurt, but frankly I would snack on it as is. The butter and fennel combo is just magical. I added my canned chickpeas without patting them dry, btw, it caused a bit of sizzling. 14/10 making it again, can't wait to try the other versions in the comments, too.
Made this as written and it was amazingly good. The next time I made it with less butter (maybe 5T?) and some julienned preserved lemon— it was transcendent. A fave with the whole family.
I've been using chickpeas in this way the past year as a way to get more legumes in my diet. My current go to make them as described, adding paprika, smoked paprika and kashmiri chili powder, minced garlic, mashing the chickpeas a bit, then laying them on a plate and covering them with cibir (ottoman yogurt and egg dish). Delicious as breakfast or late dinner.
have made this a couple times now with substitutions & additions depending on what's in my pantry - i like to add sesame seeds early to toast before i add in the butter & more red pepper flakes since the tsp disappears for me usually. non-negotiable is the yogurt for the texture contrast & a lemon finish one tip: you can microwave the chickpeas for 5 mins on high to dehydrate the beans & crisp them up. then they just need 5 more mins in the skillet. just makes a fast dish a little bit faster
This is so quick and delicious!
I thought I was not a fennel fan, but I tried something new and was super pleased by how easy and delicious it was. Made no other changes.
Beware…chickpeas can pop in the skillet as they crisp. Don’t hover with face close to pan.
These are absolutely delicious!
So glad this recipe came into my life. If it doesn’t taste good, I recommend adding more lemon and salt until you like it. Loved the fennel here, and the spice level was perfect! Served over couscous with yogurt.
The chickpeas came out very hard and difficult to eat and I would have thrown them out but the flavor of the spicy brown butter was delicious. I decided not to serve them to anyone but to store my failed batch in the fridge and to eat the hard chickpeas with yogurt as a snack. Each time I ate them, I reheated the entire batch in the microwave. After a few times, some, but not all of the chickpeas puffed up with a salty sweet exterior and a crisp interior. IMHO, oven roast then sauce later.
Have made this several times. It's good with cauliflower and rice (I find white rice cuts through the fat better than bread, but I also eat rice every day so I may be biased). It has an Indian flavor profile to me, so naan is also good with it. Won over my parents, who are huge carnivores!
Added pancetta to give it a bit more heft. Delicious addition!
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