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Recipes
October 2021

Garlicky Smashed Chickpeas With Corn

By Abra Berens

4.1

(41)

Chickpea recipes
Photo by Emma Fishman, Food Styling by Frances Boswell

This recipe from chef Abra Berens’s new bean-and-grain-focused cookbook, Grist, employs a technique for lightly crushing, then crisping chickpeas that you can apply to infinite combinations of pulses (think lentils!) and vegetables. Starting with dry chickpeas you cook yourself will earn you a gold star, but using canned will massively cut down on cooking time.

What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

5

Tbsp. plus ¼ cup extra-virgin olive oil, divided

1

small onion, finely chopped

½

poblano chile, thinly sliced

3

ears of corn, kernels removed

Kosher salt

3

cups cooked chickpeas or two 15-oz. cans, rinsed

4

garlic cloves, finely chopped

4

large eggs

Coarsely chopped dill or cilantro (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Heat 3 Tbsp. oil in a large skillet over medium. Cook 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 out skillet.

    Step 2

    Return skillet to medium heat and pour in ¼ cup 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.

    Step 3

    Divide chickpeas among bowls and top with corn mixture.

    Step 4

    Pour remaining 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.

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Reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission by Chronicle Books, 2021.

Buy it on Amazon or Bookshop.org
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