Name: Black chickpea, corn and pilpelchuma tostadas
Ingredients: 50g unsalted butter (or olive oil); 1 small can of sweetcorn drained (165g); 1 jar Ottolenghi X Bold Bean Queen Black Chickpeas, drained and rinsed (500g); 100g + 1 1⁄2 tbsp Ottolenghi Pilpelchuma paste; 1 salad tomato, seeds removed and finely diced (65g); 10g coriander leaves, roughly chopped; 1⁄2 tbsp + 2 tsp lime juice; 1 tsp olive oil; tostadas or round corn chips, to serve; soured cream, to serve; finely diced red onion, to serve; fine sea salt

Canape / Party food

Serves 4-6

Prep 5 min

Cook 15 min

Ingredients

50g	unsalted butter (or olive oil)
1	small can of sweetcorn drained (165g)
1 jar	Ottolenghi X Bold Bean Queen Black Chickpeas, drained and rinsed (500g)
100g + 1 1⁄2 tbsp	Ottolenghi Pilpelchuma paste
1	salad tomato, seeds removed and finely diced (65g)
10g	coriander leaves, roughly chopped
1⁄2 tbsp + 2 tsp	lime juice
1 tsp	olive oil
	tostadas or round corn chips, to serve
	soured cream, to serve
	finely diced red onion, to serve
	fine sea salt

Method

Melt the butter in a sauté pan over a medium-high heat. Once it starts to foam, add the corn and cook for 5-7 minutes until nutty and golden. Stir in the chickpeas and pilpelchuma, then cook for 5 minutes more. Remove from the heat and add the diced tomato, coriander, 1⁄2 tbsp lime juice and pinch of fine sea salt.
Make a quick salsa with 1 1⁄2 tbsp pilpelchuma, 2 tsp lime juice, the oil and a pinch of salt, then mix to combine.
Spread a little soured cream on the tostadas or corn chips, then top with the chickpeas, corn, red onion and salsa. Serve with lime wedges and any extra salsa on the side.