Avocado with spicy roasted chickpeas and pomegranate seeds

Ingredients for 1 servings:

• 3 tbsp chickpeas, cooked
• some oil, neutral
• Ras el Hanout
• Salt
• 1 avocado(s), ripe, but not too soft
• ½ lime(s), juice
• 3 tbsp pomegranate seeds
• 1 tbsp oil, neutral
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

sufficient for approx. 10 finger food spoons

Dry the chickpeas thoroughly. Heat the oil in a pan and roast the chickpeas over medium heat for about 20 minutes until crispy. Stir frequently to ensure even browning. Toward the end of the cooking time (to prevent the spices from burning), sprinkle with salt and ras el hanout, and mix. Let cool before using. Peel the avocado, remove the stone, and finely dice the flesh. Immediately mix with the lime juice. Carefully fold in the pomegranate seeds and oil. Season with salt and pepper. Divide among finger food spoons and top with the roasted chickpeas.