I love to cook and for a while have contemplating creating a food blog… but really I don’t cook enough for something like that to be even remotely interesting. I specialize in dishes that I can cook on Sunday and eat all week – not really the kind of thing that is worthy of an entire blog.
So, I will periodically publish recipes I’ve created here – you can also check out my profile at Food52, which will, with any luck, be as continuous as this humble blog.
So, here is my recipe for Roasted Corn and Chickpea salad – enjoy!
MAKES 6-8 SIDE SERVINGS
(Quantities are all approximate – I never measure when I cook, sorry!)
- 4 Ears of corn
- 1 1/3 cup Dry chickpeas (or 2 cans)
- 4 tablespoons olive oil
- 1 tablespoon red chili flakes
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2-3 Scallions
- 1 Avocado
- 1 Lime
- Sprinkling Parmesan cheese
Mix olive oil and chili flakes and let sit over night to infuse.
Prepare chickpeas by either soaking overnight and then cooking until soft (about one hour) if dried, or rinsing if canned.
Cut kernels off corn cobs into bowl and then mix in chickpeas, chili oil, cumin and salt and pepper.
Spread corn/chickpea mixture into roasting pan and roast in oven at 350 degrees F for about 30 minutes (or until corn is well-cooked (you may need two pans as this is a large quantity). Chop scallions while waiting.
When roasting is finished, remove from oven and let cool for 15-20 minutes. Mix chickpeas/corn with scallions, squeeze in lime juice and mix and top with a sprinkle of parmesan and slices of avocado.