Chris Morocco's Corn & Chickpea Bowl with Miso-Jalapeño Tahini

As featured on Food with Mark Bittman

Photo: Emma Fishman

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This recipe, which Chris Morocco developed for bon appétit, was shared during Chris’s interview on Food with Mark Bittman.

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Corn & Chickpea Bowl With Miso-Jalapeño Tahini

Makes: 4 servings

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. This all-star dinner recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale. — bon appétit

Tahini

Ingredients:

• 1 3/4-inch piece ginger, peeled, finely grated

• 2 small jalapeños, seeded, chopped

• 2 small garlic cloves, finely grated

• 1 cup (packed) cilantro leaves with tender stems

• 1/3 cup fresh lime juice

• 1/3 cup tahini

• 1 1/2 tablespoons miso

• Kosher salt

Preparation:

1. Purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.

2. Do Ahead: Tahini can be made 1 day ahead. Transfer to an airtight container and chill.

Bowl Assembly

Ingredients:

• 3 tablespoons olive oil, divided, plus more for drizzling

• 2 garlic cloves, lightly crushed

• 1 14-ounce can chickpeas rinsed, drained

• 3 ears of corn, shucked, kernels removed

• 1 tablespoon za’atar (another flavorful spice blend like curry powder is great here too)

• Kosher salt

• 4 cups Little Gem or other small lettuce leaves, torn if large

• Crumbled feta, lime wedges, and cilantro (for serving)

Preparation:

1. Heat 2 tablespoons oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, 2–3 minutes more. Add corn along with 1 tablespoon oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle za’atar over and toss to coat. Season with salt.

2. Lightly drizzle lettuce with oil in a large bowl and toss to combine; season with salt.

3. Divide tahini among bowls and top with lettuce and corn and chickpea mixture. Sprinkle with feta. Serve with lime wedges and cilantro alongside.

— Recipe from bon appétit

Corn & Chickpea Bowl With Miso Jalapeño Tahini

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