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Spicy Chickpeas with Sweetcorn & Egg


Serves 4
½ cup Pastene Extra Virgin Olive Oil, divided
1 small onion, finely chopped
1 jalapeño pepper, seeds removed and thinly sliced
4 ears of corn, kernels cut off the cob or 4 cups frozen corn
2 14 oz cans Pastene Chickpeas, drained and rinsed
2 tsp Pastene Minced Garlic
¼ tsp kosher salt, plus more to taste
1 Tbsp butter
4 large eggs
1 tsp dried thyme


Prep time: 10 minutes | Cook Time: 25 minutes

  • Heat ¼ cup oil in a large skillet over medium heat. Cook onion and pepper, stirring, until tender, 6-8 minutes. Add corn, salt to taste, and cook until corn is tender, about 4 minutes. Transfer corn mixture to a medium bowl.
  • Return skillet to medium heat and pour in ¼ cup oil. Add chickpeas and ¼ tsp salt and thoroughly mash with the back of a spoon. Once mashed, cook, undisturbed, until chickpeas crisp a bit around the edges, about 8 minutes. Add garlic and cook, stirring occasionally, until garlic is softened but not browned, about 3 minutes.
  • Divide chickpeas among 4 low bowls and top with corn mixture.
  • Melt the butter in the skillet on medium heat. Crack eggs into skillet. Cook until over easy, about 2-3 minutes. Place an egg in each bowl on top of the corn mixture and top with thyme and salt to taste.

Product Used

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