
Brunch Recipes, Chickpea Recipes, Hearty Salads -
Garlicky Smashed Chickpeas With Corn
Garlicky Smashed Chickpeas With Corn
Rated 3.0 stars by 3 users
Category
Servings
4
Author:
Abra Berens
Ingredients
6 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 mild green chilli, thinly sliced
3 corn cobs, kernels removed
1 x 700g jar of Bold Bean Co Organic Chickpeas (or 2 x 400g tins)
4 garlic cloves, finely chopped
4 large eggs
Roughly chopped dill or coriander, to serve
Directions
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.
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.
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.
Load the corn and chickpeas into bowls, top with the fried egg and some fresh 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.