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Via NYT Cooking.
FYI: As you can see in the photo above, I served this with pasta to make it more of a full meal, but it would be delicious served as written.
3 tablespoons extra-virgin olive oil
2 (14-ounce) cans chickpeas
Kosher salt and black pepper
8 tablespoons unsalted butter, cut into pieces
1 teaspoon crushed fennel seeds
1 teaspoon red-pepper flakes
2 tablespoons fresh lemon juice
Greek yogurt, for serving
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.
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