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This simple dish is super easy to make, satisfying and, thanks to protein-rich chickpeas, extremely filling.
Ingredients [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 20 minutes ]
- 4-6 slices of your favorite bread (GF if required)
- 1 ripe avocado
- chili paste (I used sambal oelek)
- a handful of radish sprouts OR baby rocket/arugula (OPTIONAL)
- ½ lime or lemon (OPTIONAL)
- salt and pepper to taste
- 2 cups cooked chickpeas (about 1 cup dry)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp hot chili powder
- salt, to taste
- Place chickpeas in a colander for a few minutes to drain them well. You may want to save the canning or cooking liquid (if you cooked them yourself) for another use like a chocolate mousse or vegan meringues, for example.
- If you cooked the chickpeas yourself, let them cool down completely before pan roasting them.
- Mix all the spices together with a few pinches of salt in a small bowl.
- Heat up a heavy bottomed pan on a medium-high heat. Pour 2 tablespoons of olive oil into the hot pan and wait a few seconds for the oil to heat up.
- Chuck dry chickpeas into the hot oil. Stir the chickpeas from time to time so that they don’t burn.
- Sprinkle chickpeas with mixed spices and stir the spices in.
- Turn the heat off but keep on roasting the chickpeas in the residual heat until they are evenly coated in spices and the spices become fragrant.
- Taste the chickpeas and adjust with salt if necessary.
- Stir frequently as ground spices burn really easily and become bitter. Take off the heat and set aside.
- Toast the bread – I like to toast mine on a lightly oiled griddle pan.
- Slice avocado and spread it on the toast.
- You may want to lightly sprinkle it with lime (or lemon) juice to prevent discoloration. Top with spiced chickpeas and radish sprouts (or baby rocket). Sprinkle with salt and pepper and dot with hot chili sauce.