Green Herb and Crispy Chickpea Vermicelli

Name: Green Herb and Crispy Chickpea Vermicelli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 can (15 oz) (425 g) canned chickpeas, drained and patted dry, drained, rinsed, and thoroughly dried with paper towels; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) fine sea salt; ½ teaspoon (1.2 g) ground cumin; ¼ teaspoon (½ g) smoked paprika; 8 ounces (225 g) thin vermicelli pasta (about ⅛-inch diameter), broken into roughly 2-inch (5 cm) pieces; 3 tablespoons (43 g) unsalted butter; ½ medium (85 g) medium yellow onion, finely diced; 2 cloves (6 g) garlic cloves, minced; 2 cups (480 ml) chicken or vegetable broth, warm; ½ teaspoon (3 g) fine sea salt; 1 cup (20 g) fresh flat-leaf parsley, roughly chopped; ½ cup (10 g) fresh dill, roughly chopped; 1½ tablespoons (22 ml) fresh lemon juice; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Toasted vermicelli tossed with fresh parsley and dill, finished with crispy roasted chickpeas and a warm butter and spice base. This aromatic side dish bridges the comfort of toasted pasta with the brightness of fresh herbs and a satisfying crunch. Perfect alongside grilled chicken, lamb, or fish.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 1 cup each)

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Ingredients

4 servings

1 can (15 oz) (425 g) canned chickpeas, drained and patted dry, drained, rinsed, and thoroughly dried with paper towels
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (3 g) fine sea salt
½ teaspoon (1.2 g) ground cumin
¼ teaspoon (0.5 g) smoked paprika
8 ounces (225 g) thin vermicelli pasta (about ⅛-inch diameter), broken into roughly 2-inch (5 cm) pieces
3 tablespoons (43 g) unsalted butter
½ medium (85 g) medium yellow onion, finely diced
2 cloves (6 g) garlic cloves, minced
2 cups (480 ml) chicken or vegetable broth, warm
½ teaspoon (3 g) fine sea salt
1 cup (20 g) fresh flat-leaf parsley, roughly chopped
½ cup (10 g) fresh dill, roughly chopped
1½ tablespoons (22 ml) fresh lemon juice
to taste freshly ground black pepper

Equipment (5)

8-inch (20 cm) heavy skillet or sauté pan
2-quart (2 L) saucepan
Wooden spoon
Small bowl
Paper towels

Steps

Before you start

Drain and pat dry the canned chickpeas thoroughly—moisture prevents crisping
Measure out 2 cups (480 ml) broth and keep it warm near your stovetop
Roughly chop the fresh herbs just before cooking to preserve their fragrance

1
Crisp the chickpeas
- Heat 2 tablespoons (30 ml) olive oil in an 8-inch (20 cm) skillet over medium-high heat until shimmering, about 1 minute.
- Add the dried chickpeas, salt, cumin, and smoked paprika.
- Stir to coat.
- Cook, stirring occasionally, for 8–10 minutes, until the chickpeas are deeply golden and crispy on the outside.
- The skins may split and wrinkle slightly, which is what you want.
- Transfer to a small bowl and set aside.
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Ready when: Chickpeas are deeply golden and crispy; skins may wrinkle slightly
Tip: Don't skip drying the chickpeas—wet ones will steam instead of crisp. Stir occasionally so they brown evenly.
2
Toast the vermicelli
- In the same skillet (no need to wash it), melt 3 tablespoons (43 g) butter over medium heat.
- Add the diced onion and cook for 2 minutes, stirring, until starting to soften.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the broken vermicelli and stir constantly for 2–3 minutes, until lightly golden and fragrant.
- The pasta should toast slightly and smell nutty.
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Ready when: Vermicelli is light golden and smells nutty; onion and garlic are soft
Tip: Keep stirring so the vermicelli toasts evenly and doesn't burn. The warm butter from the chickpea cooking helps start the toasting.
3
Add broth and simmer
- Carefully pour the warm broth into the skillet (it may sizzle).
- Add ½ teaspoon (3 g) salt and a grind of black pepper.
- Stir well to combine.
- Bring to a gentle boil over medium-high heat, then reduce to medium-low.
- Simmer uncovered for 8–10 minutes, stirring occasionally, until the vermicelli is tender and the broth is absorbed.
- The pasta should be soft but not mushy, and the bottom should have a light, golden crust.
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Ready when: Vermicelli is tender; all broth is absorbed; a light golden crust forms on the bottom
Tip: Stir occasionally to prevent sticking, but don't overwork it—a light crust on the bottom is desirable, not a mistake.
4
Fold in herbs and finish
- Remove from heat.
- Gently fold in the parsley and dill using a wooden spoon, then add the lemon juice and a pinch more black pepper.
- Taste and adjust seasoning as needed.
- Top with the crispy chickpeas and serve warm.
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Ready when: Herbs are evenly distributed; lemon juice is incorporated
Tip: Add the herbs just before serving so they stay fresh and vibrant. The lemon juice brightens the whole dish.

Good to know

Tips

Crispy chickpeas are the star—don't rush their cooking. They should sound crunchy when you bite one, not just soft with a toasted exterior.
If your skillet is small, work in two batches for the chickpeas to avoid crowding and steaming them instead of roasting.
For extra richness, stir a tablespoon of ghee or additional butter into the finished dish and let it rest for a minute before serving.
This dish pairs beautifully with roasted chicken, grilled lamb kebabs, or baked white fish. It's also wonderful served at room temperature as part of a mezze spread.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium heat with a splash of broth or water to restore moisture, stirring often. Do not freeze; the texture of the vermicelli becomes mushy upon thawing.

Substitutions

fresh dill → fresh mint or cilantro. Use the same amount. Mint adds brightness; cilantro brings a slightly earthier note. Both pair beautifully with the roasted chickpeas and lemon.
chicken or vegetable broth → vegetable broth or a 1:1 mixture of broth and white wine. A little white wine adds acidity and complexity, though straight vegetable broth works equally well.
smoked paprika → hot smoked paprika or a pinch of cayenne pepper. Hot paprika will add mild heat; use half the amount of cayenne for a sharper kick without overpowering the herbs.
thin vermicelli pasta (about ⅛-inch diameter) → orzo, couscous, or finely broken spaghetti. Orzo cooks similarly; couscous will absorb broth faster (reduce cooking time to 3–4 minutes); spaghetti works but has a different texture.