MAKES ABOUT 2 CUPS
Crispy chickpeas, simply tossed with salt or dressed up in more refined ways, make a great party or anytime snack. Here I make them with homemade dukkah, a savory Egyptian blend of nuts and spices. I’ve been a fan of dukkah since I first tasted it during a weeklong trip to Egypt when I was 18, at the end of a summer spent working on an Israeli kibbutz. While it often contains hazelnuts or pistachios, plus sesame seeds, coriander, cumin, and salt, rules are loose when it comes to nut types and lots of other seeds can be swapped in or added. The addictive blend is often stirred into olive oil for dipping torn pieces of warm bread, but is also sprinkled over anything from yogurt to scrambled eggs, roasted veggies to salads. (If you want to double or triple the dukkah here, you can do all that, too!) The chickpeas are great alongside cheese, charcuterie, and olives, served with cocktails or wine.
3 tablespoons shelled unsalted pistachios
2 (15-ounce) cans chickpeas, rinsed and drained
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 teaspoons sesame seeds
1 teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon freshly grated lemon zest
Heat the oven to 400ºF with the rack in the middle.
Spread the nuts on a rimmed baking sheet; toast in the oven until fragrant and lightly golden, 4 to 5 minutes. Let cool completely.
Meanwhile, on a second rimmed baking sheet, pat the chickpeas between two layers of paper towels, repeating as necessary until they are very dry. Discard any loose skins.
Toss the chickpeas with the oil, ¾ teaspoon salt, and a generous pinch of pepper, then spread in a single layer. Roast, stirring every 10 minutes, until golden and crispy, 50 to 55 minutes (chickpeas may pop; this is OK).
Meanwhile, in a medium, dry skillet, over medium-low heat, toast the sesame seeds, stirring frequently, for 5 minutes. Add the coriander, cumin, and fennel seeds and toast, stirring frequently, until the mixture is fragrant and the sesame seeds are golden, about 3 minutes more. Transfer to a plate and let cool completely.
In the bowl of a food processor, combine the cooled nuts, seed mixture, ¼ teaspoon salt, and generous pinch pepper. Pulse the mixture just until coarsely chopped (do not let it become a paste). This is your dukkah.
When the chickpeas are ready, immediately toss with the dukkah, lemon zest, and ⅛ teaspoon salt. Serve warm or at room temperature.
These chickpeas are best eaten fresh from the oven, but can be kept, covered and at room temperature, for up to 3 days.