Garlicky Smashed Chickpeas With Corn

Directions

1. Heat 3 tbsp of oil in a large heavy frying pan over a medium heat. Cook the onion and chilli, stirring, until tender, 6–8 minutes. Add the corn, season with salt, and cook until corn is tender, about 4 minutes. Transfer corn mixture to a medium bowl; wipe the frying pan.
   

2. Return pan to medium heat and pour in 2 tablespoons of olive oil. Add the chickpeas and mash with the back of a spoon until chunky (season with salt at this point if you’re using tinned beans). Cook until the chickpeas crisp a little on the edges, 7–8 minutes. Add the garlic and cook, stirring occasionally, until garlic is softened but not browned, about 3 minutes.

3. In a separate pan, heat 2 tbsp of olive oil over a high heat. Crack in the eggs and fry for 2-3 minutes until the whites start to crisp up around the edges.

4. Load the corn and chickpeas into bowls, top with the fried egg and some fresh dill.