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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.

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4 Servings


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


small onion, finely chopped


poblano chile, thinly sliced


ears of corn, kernels removed

Kosher salt


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


garlic cloves, finely chopped


large eggs

Coarsely chopped dill or cilantro (for serving)


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.


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

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