Recipes for when you have lots of chickpeas (brown-butter chickpeas, chana masala) or just a little (taverna salad). By Tanya Sichynsky Credit...Kerri Brewer for The New York Times. Food Stylist ...

Heat oil in a nonstick skillet over medium-high heat. Add chickpeas and cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Step 2: Transfer chickpeas to a medium bowl.

Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy. The chickpeas can be ...

Spread the chickpeas on a rimmed baking sheet and roast for 30 minutes, or until slightly crisp and golden brown. Serve warm or at room temperature.

Spread chickpeas out on a baking sheet and drizzle ... water or stock to loosen soup to the consistency of melted ice cream. Add brown sugar, salt, cayenne and lemon juice, and purée to incorporate.