Creamy Chickpea, Squash and Basil Tomaticán with Golden Corn Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter and set aside.

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   2. Heat the olive oil in a wide skillet or pot over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic and cook 1 minute more.

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   3. Add the squash, ground cumin, dried oregano, half of the merken, salt, and black pepper. Stir well and cook for 3 minutes so the squash absorbs the seasonings.

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   4. Add the chopped tomatoes and hot vegetable broth. Cook over medium-low heat for 15 to 18 minutes, stirring occasionally, until the squash is very tender.

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   5. Add the cooked chickpeas and cook 5 minutes more. Using a spoon, lightly mash some of the squash and a few chickpeas in the pot to create a creamier texture without turning it into a full puree.

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   6. Stir in the heavy cream and chopped fresh basil. Cook 2 minutes more, then taste and adjust with more salt, pepper, or the remaining merken if desired.

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   7. In another skillet, melt the remaining butter over medium heat. Add the corn kernels and cook for 5 to 6 minutes, stirring, until glossy and lightly golden in spots.

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   8. Transfer the tomaticán mixture to the prepared baking dish. Spread the golden corn evenly on top and then cover with the Chanco or melting cheese.

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   9. Bake at 200 °C / 400 °F for 12 to 15 minutes, until the cheese is melted and the top is bubbling. If you want more color, broil for 2 additional minutes, watching closely.

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    10. Remove from the oven and let rest for 5 minutes before serving. Finish with a few extra basil leaves if desired.