Crisped Chickpeas in Spicy Brown Butter

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

Directions at cooking.nytimes.com

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