WHAT YOU’LL NEED
Here's what you need to make this recipe:
*Chickpeas: cooked chickpeas, canned is perfectly fine.
*Oil: extra virgin olive oil helps the chickpeas to get crispy.
*Turmeric powder or spice of your choice (garlic, onion, cumin or chili powder).
*Thyme: I added a teaspoon of dried thyme for extra kick.
*Avocados: use ripe avocados for this recipe.
*Spinach: for garnish (optional).
ROASTING THE CHICKPEAS-TIPS
Here are some tips to consider:
*Make sure you drain and dry chickpeas really well with a kitchen towel. They’ll be crisper if you dry them before roasting.
*Getting rid of the skin of the chickpea can also help with crispiness.
*Some people swear to add flavours after roasting, as spices might burn.
*Be generous with oil, as it helps with crispiness.
*Eat immediately as the crispiness won’t last forever!
*These roasted chickpeas can be frozen but they will lose from their texture after defrosting.
FILLING IDEAS
What fillings can I use for the avocados? There are so many variations, almost endless!
Why not try these:
*Chickpeas + tomatoes + cucumber
*Quinoa + spinach +beans
*Beets + strawberry +onion
*Beans+ corn + onion
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
β Only a few ingredients
β Super easy to make
β Meal-prep friendly
β Budget-friendly
β
Customizable
β
Flavourful
β
Delicious
β Vegan
MORE DELICIOUS RECIPES with CHICKPEAS
Easy Kale Salad with Chickpeas
Nourishing Roasted Butternut squash and Kale Bowl
Sweet Potatoes Filled with Crispy Roasted Chickpeas
ROASTED CHICKPEA STUFFED AVOCADOS
(gluten free, vegan and refined sugar free)
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Serves: 2
Ingredients
* 240 g canned chickpeas
* 2 tbsp olive oil
* 2 tbsp turmeric powder
*1 tsp thyme
*2 cups spinach leaves
*2 avocados
*salt & pepper
Method
1. Preheat oven to 200C/400F/Gas mark 6.
2. Drain, rinse and dry chickpeas completely with a kitchen towel, gently patting them dry.
3. Toss chickpeas with oil, pepper and turmeric powder. Spread evenly on a baking sheet.
4. Roast for about 25 minutes, or until golden brown, stir halfway.
5. Remove from the oven and set aside to cool; while cooling they will turn crispy.
6. Cut avocados into halves and remove pits. Fill each half with the roasted chickpeas. Serve with spinach leaves or toast, if you wish.
Enjoy! π
Notes
*To Store: best fresh. These filled avocados do not store well after assembled.
You can store the roasted chickpeas covered in the fridge for up to 3 days.
To Freeze: you can freeze the chickpeas in a sealed container for up to 1 month.
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