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Author Notes: Despite a year of lurking, this is my first post on Food52 because it is the first thing I feel that I've truly 'invented' without browsing and finding inspiration in other recipes.
I had a couple ears of corn leftover from the previous weekend's farmer's market that needed to be used up, and this is what resulted —cinnaspice
Makes 6-8 side servings
- 4 Ears of corn
- 1 1/3 cups Dry chickpeas (or 2 cans)
- 4 tablespoons olive oil
- 1 tablespoon red chili flakes
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 Avocado
- 1 Lime
- Sprinkling Parmesan cheese
- 2-3 scallions
- 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. Chop scallions
- 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)
- When roasting is finished, remove from oven and let cool for 15-20 minutes. Mix chickpeas/corn with scallions, squeeze lime juice and mix and top with a sprinkle of parmesan and slices of avocado.
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