Main Dishesbonappetit4.1
Garlicky Smashed Chickpeas With Corn
These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.
👥 4 Servings👤 Abra Berens📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
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.
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.
3
Divide chickpeas among bowls and top with corn mixture.
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.
large eggs4
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