Crisped chickpeas with herbs and garlic yogurt from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • Agaillard on April 28, 2026

    I simplified the recipe and cooked everything in one pan, used basil and parsley for herbs. This was nice and simple, and perhaps too simple and not very original, aside for the crispy chickpeas bit. But I will make again.

  • Rutabaga on September 16, 2019

    Simple and tasty, you can combine this with a few other simple dishes for a great meal. I've often pan fried chickpeas in a skillet on the stove, so that technique wasn't new to me, but I loved combining it with thinly sliced, charred zucchini atop a smear of yogurt. The herbs (I used a mix of parsley, mint, and basil), really elevated the flavor, and it was just the right mix of textures. I also added feta, and we ate it with naan bread.

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