Skip to main content
Bon Appétit

Garlicky Smashed Chickpeas With Corn

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.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

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)

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.

Image may contain: Advertisement, Poster, Lentil, Vegetable, Plant, Bean, Food, and Produce
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
Explore Bon AppétitMainDinnerLunchVegetarianDairy-FreeNut-FreeHealthyishEasyQuickWeeknight MealsChickpeaBeanVegetableCornEggFry
Sign In or Subscribe
to leave a Rating or Review

How would you rate Garlicky Smashed Chickpeas With Corn?

Leave a Review

Reviews (41)

Back to Top

  • Crazy easy. Serial use of skillet minimizes dishes, but two skillets means I could wilt some mixed greens (as a side or another layer beneath the egg) after turning out the corn, while the beans or egg cooked in the other. Leftovers also work for this. Chili flakes with mini bells worked. Flavors can be changed, as noted in other comments, like curry or southwest. 20 minutes to hearty, nutritious, vegetarian fare with color, texture, flavor, versatility!

    • CR

    • West

    • 4/30/2023

  • These are my favorite- easy, cheap, and fast. I've tried it the way in the recipe to the T, but it's also super versatile. I've made it with chili powder, curry powder, with frozen spinnach mixed in, but my favorite currently is with curry powder mixed with couscous. Good meal for fast lunches on the go, lots of protein and fun to shake up. Original recipe does suffer from being too bland, and it took me a few iterations to get it to my liking.

    • Anonymous

    • 3/13/2023

  • Very Unique and delicious! I didn't have a poblano so I ended up using a green pepper along with a de-seeded jalapeno. Frozen corn as well. Very tasty! Definitely will make again.

    • GO'Neill

    • Seneca,SC

    • 8/21/2022

  • This didn't work for us--surprisingly bland, with no heat at all. If we made again would use a hotter pepper, but probably not taking another stab at this one.

    • Anonymous

    • Washington DC

    • 6/19/2022

  • This is delicious. We made ours with cilantro and frozen corn. It was crispy, savory, and easy to make. It works as a quick dinner but would be yummy for brunch. I am looking forward to eating it again.

    • Sari

    • 10/23/2021

  • I gave the recipe 4 stars as it is, but with the changes I made and will make I’d give it 5 stars. (1) I replaced the poblano with a large deseeded jalapeño. (2) I cut the oil down by ~1 T. for each step. (3) I used my potato masher to smash more than 75% of the chickpeas. (4) Instead of fried eggs, I made a side salad of arugula with lemon, EVOO, and honey to which I added the chickpea/corn dish. (5) Next time I’ll fry up some bacon and use the bacon grease to crisp the chickpeas, then add the crumbled bacon on top at the end.

    • Hollis Ramsey

    • Florida

    • 10/15/2021

  • This recipe immediately caught my eye while browsing the current edition of BA, and I stickied it as one to try soon. Ultimately, it was pretty, hearty, and easy enough for a weeknight (I even made my own chickpeas from dried) but it wasn't craveable enough to make it into regular rotation.

    • Anonymous

    • Seattle

    • 10/12/2021