Summary

Ingredients

• 265 g chickpeas, cooked
• 1 sweet potato (s)
• 1 avocado (s)
• coriander

For the spice mix:

• 1 teaspoon turmeric
• 1 teaspoon cumin
• 0.5 teaspoon ½ paprika powder, smoked
• 0.5 teaspoon ½ kala namak

Also: (for the Baba Ghanoush)

• 3 clove (s) garlic
• 1 eggplant (s)
• 3 tablespoon tahini
• 1 tablespoon lemon juice
• 0.5 teaspoon ½ cumin
• 0.25 teaspoon ¼ cayenne pepper

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Instructions

1. Halve the aubergine and sprinkle the cut surfaces with salt. Dab off the salt after 10 minutes. Place the aubergine with the cut surface facing down on a baking sheet and prick several times with a fork. Quarter the sweet potato lengthways and cut into slices. Toss in a bowl with a little salt and pepper. Place on the baking sheet with the eggplant. Bake both at 200 ° C top / bottom heat for about 20 minutes, until sweet potatoes and aubergines are cooked through.
2. As soon as the aubergine is done, remove the pulp with a spoon and place in a blender with the remaining ingredients for the baba ghanoush. Mix to a smooth mass. Season to taste with salt and pepper.
3. In the meantime, crush the chickpeas with a fork and fry in a pan for about 5 minutes. Mix the spices with a little water and add the marinade to the chickpeas. Fry the chickpeas until the marinade has boiled away. Season to taste with salt and pepper. Finally stir in 2 tablespoon Baba Ghanoush.
4. Halve the avocado and cut into slices. Divide all ingredients into 2 bowls and garnish with coriander.