Avocado with Spicy Roasted Chickpeas and Pomegranate Seeds
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon chickpeas, cooked
- some oil, neutral
- Spice Mix (Ras el Hanout)
- salt
- 1 avocado (s), ripe but not too soft
- 0.5 ½ lime (s), the juice from it
- 3 tablespoon pomegranate seeds
- 1 tablespoon oil, neutral
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thoroughly dry the chickpeas. Heat the oil in a pan, roast the chickpeas over a medium heat for about 20 minutes until crispy. Keep stirring so that they brown evenly.
- Towards the end of the cooking time (to prevent the spices from burning), sprinkle with salt and Ras el Hanout, mix. Allow to cool before further use.
- Peel the avocado, remove the stone and dice the pulp. Mix immediately with the lime juice. Carefully fold in the pomegranate seeds and oil. Season to taste with salt and pepper. Spread on finger food spoons, place the roasted chickpeas on top.
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