Ottolenghi’s Black Chickpea, Corn and Pilpelchuma Tostadas
By Yotam Ottolenghi
Published on 30 June 2026
Bring a bright flash of Mexican-inspired flavour to your table with these vibrant tostadas by Yotam Ottolenghi. Nutty, pan-fried sweetcorn pairs perfectly with rich black chickpeas tossed in aromatic pilpelchuma paste. Topped with a quick, punchy salsa, cool soured cream, and crisp red onion, they’re a fun addition to a weekend spread. Time and servings
20 minsTotal time
6Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 50g unsalted butter
- 165g tin sweetcorn, drained
- 570g jar Ottolenghi X Bold Bean Queen Black Chickpeas, drained and rinsed
- 100g Ottolenghi Pilpelchuma Paste, plus 1 ½ tbsp extra
- 1 medium tomato, seeds removed and finely diced
- 10g coriander leaves, roughly chopped
- ½ tbsp lime juice, plus 2 tsp extra
- 1 tsp olive oil
- Tostadas or round tortilla chips, to serve
- Soured cream, to serve
- ½ red onion, finely diced, to serve
Method
Step 1
Melt the unsalted butter in a large pan over a medium-high heat. Once it starts to foam beautifully, tip in the drained sweetcorn and fry for 5–7 mins until it turns nutty and golden.Step 2
Stir in the black chickpeas and the 100g Ottolenghi Pilpelchuma Paste, then cook for a further 5 mins for the flavours to combine. Remove the pan from the heat, then gently fold through the diced tomato, chopped coriander leaves, and ½ tbsp of the lime juice. Season the mixture with a pinch of salt and set aside to rest.Step 3
Meanwhile, make a quick salsa by combining the remaining 1 ½ tbsp of Ottolenghi Pilpelchuma Paste, 2 tsp lime juice and olive oil in a small bowl. Season with a tiny pinch of salt and stir well.Step 4
To assemble, spread a generous dollop of soured cream onto your crisp tostadas. Top each one with the warm chickpea and corn mixture, then scatter over the finely diced red onion and drizzle with the fresh salsa. Serve with extra salsa on the side, if you like.