On medium heat, add the oil to your skillet. Once it's hot, add the onion, garlic, corn, cilantro and green chilis. Sauté for about 2-3 minutes
Next, add the chickpeas and water. Bring it to a simmer.
Once the chickpeas start to simmer, add in your agave, cumin, coriander, salt and pepper. Stir to combine. Cook for 15-20 minutes. Most of the liquid will be absorbed.
Turn off the heat and squeeze in half of the lime. Stir to combine and serve. Top with corn, cilantro and slices of lime. I added sriracha and avocado to mine. Enjoy!