Ingredients
- 1 450-gram can U.S. chickpeas
- 2 tablespoons butter or vegetable oil
- 2 teaspoons minced garlic
- 3 tablespoons minced onion
- 1 cup yellow corn kernels
- 2 tablespoons water
- 75 grams cream cheese
- salt and pepper, to taste
For the béchamel sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups fresh milk
- ground nutmeg, as desired
- salt and pepper, to taste
breadcrumbs, as needed
butter, as needed
Directions
- Preheat oven to 375 ºF (190ºC). Grease an ovenproof baking dish (or ramekins) with butter. Set aside briefly.
- Drain the chickpeas and rinse with cool, running water. Strain, then mash slightly –The chickpeas must be chunky. Set aside.
- Heat butter or vegetable oil in a skillet. Add garlic and onion. Sauté until aromatic. Add chickpeas, yellow corn, and water. Cook for 5-7 minutes, then season with salt and pepper. Remove from heat and add cream cheese. Mix well and set aside briefly.
- To prepare the béchamel sauce, melt butter in a saucepan over low-medium heat. Add flour and whisk until bubbly. Add milk and bring to a boil, then lower heat to a simmer. Whisk until thick and creamy. Add nutmeg and season with salt and pepper.
- Remove pan from heat. Stir in the chickpea-corn mixture. Mix well and pour the mixture into prepared ovenproof dish. Top with breadcrumbs and dot with butter.
- Bake for 20-25 minutes until bubbly and golden. Serve immediately.
Recipe by Chef Jill Sandique
