Garlicky Smashed Chickpeas With Corn

This recipe from chef Abra Berens’s new bean-and-grain-focused cookbook, Grist, employs a technique for lightly crushing, then crisping chickpeas that you can apply to infinite combinations of pulses (think lentils!) and vegetables. Starting with dry chickpeas you cook yourself will earn you a gold star, but using canned will massively cut down on cooking time.