Smashed Chickpeas with Lemon and Scallions

• 份量: 4
• 总时间: 35 Minutes

配料

1½ teaspoons cumin seeds, coarsely ground

1½ teaspoons fennel seeds, coarsely ground

Kosher salt and ground black pepper

Two 15½-ounce cans chickpeas, rinsed and drained

4 tablespoons extra-virgin olive oil, divided, plus more to serve

1 bunch scallions, thinly sliced

2 teaspoons grated lemon zest, plus ¼ cup lemon juice

步骤

In a small bowl, stir together the coarsely ground cumin and fennel, ¾ teaspoon salt and 1 teaspoon pepper; set aside. Add three-quarters of the chickpeas to a large bowl. Using a potato masher, roughly mash them, then stir in the remaining whole chickpeas.

In a 12-inch cast-iron or nonstick skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Stir in the chickpeas and half the spice mixture, then distribute in an even layer. Cook without stirring until browned and lightly crisped on the bottom, 2 to 3 minutes. Add half the scallions and the remaining 2 tablespoons oil. Stir to combine, then cook without stirring until heated through, about 1 minute.

Stir in the lemon zest and juice, the remaining spice mixture and the remaining scallions. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

备注

This substantial, flavor-filled chickpea “mash” requires just a handful of ingredients and comes together fast. Roughly smashing most of the canned chickpeas—and leaving the remainder whole—creates a chunky-creamy texture that’s hearty and satisfying. To brighten the chickpeas’ earthy flavors, we add a full bunch of scallions and both lemon zest and juice. Serve as a side dish to roasted or grilled meats or chicken, or make the mash into a meal with a dollop of plain yogurt, soft-cooked eggs and/or warmed pita bread.