Brunch Recipes, Chickpea Recipes, Hearty Salads -
Garlicky Smashed Chickpeas With Corn
Servings
4
Author:
Abra Berens
Ingredients
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6 tablespoons extra-virgin olive oil
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1 small onion, finely chopped
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1 mild green chilli, thinly sliced
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3 corn cobs, kernels removed
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Salt
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2 x 660g jar Organic Chickpeas, drained and patted dry.
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4 garlic cloves, finely chopped
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4 large eggs
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Roughly chopped dill or coriander (for serving)
Directions
Heat 3 Tbsp. oil in a large heavy frying pan over a medium heat. Cook the onion and chile, stirring, until tender, 6–8 minutes. Add corn, season with salt, and cook until corn is tender, about 4 minutes. Transfer corn mixture to a medium bowl; wipe the frying pan.
Return pan to medium heat and pour in 2 tablespoons of olive oil. Add chickpeas and a big pinch of salt and smash with a spoon until evenly chunky. Cook, undisturbed, until chickpeas crisp a little on the edges, 7–9 minutes. Add garlic and cook, stirring occasionally, until garlic is softened but not browned, about 3 minutes.
Divide chickpeas among bowls and top with corn mixture.
Pour another 2 Tbsp. oil into skillet and increase heat to medium-high. Crack eggs into skillet and season with salt. Cook until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes. Transfer an egg to each bowl with chickpea and corn mixture and top with dill.
We've de-Americanised this recipe from the Bon Appetit for you + made it more Bold Bean Co friendly. The original for the recipe is here.
