Aleppo Pepper

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Cherie Swanson

a white plate topped with chickpeas next to a lemon wedge

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Crunchy Chickpeas With Aleppo Pepper and Lemon Zest Recipe

NYT Cooking: Zippy lemon zest and mildly spicy Aleppo pepper are tossed together with warm roasted chickpeas for a satisfying snack, which pairs well with everything from a gin and tonic to a cold beer. Tossing the dried, toasted beans in oil after they roast helps gives the pepper and lemon something to adhere to. If you’re not having cocktails, these can be used in a salad in place of croutons or anywhere...

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While the carrots roast, combine Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes. Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter chopped salted peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice. Get the full @coluhenry recipe on #NYTCooking at the link in our bio. (Photo: @conpoulos. Food Stylist: @simoncooks.)