Moroccan chickpeas with avocado

Ingredients for 4 servings:

• some rapeseed oil for frying
• 1 onion(s), white, diced
• 2 tsp cumin
• 1 tsp cinnamon
• 2 tsp coriander
• ½ tsp turmeric
• ½ tsp cardamom
• ½ tsp nutmeg
• ½ tsp cayenne pepper
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, chopped or squeezed
• ½ can tomatoes, pureed
• 2 cans of chickpeas
• 2 tbsp mint, fresh, chopped
• ¼ cup fresh parsley, chopped
• 1 half lemon(s), juice
• possibly salt
• 2 avocados
• 4 slices of bread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Fry the onions in the rapeseed oil until softened. Add the cumin, cinnamon, coriander, turmeric, cardamom, nutmeg, and cayenne pepper and fry for another minute. Add the ginger and garlic and fry for another 30 seconds. Now add half a can of tomato puree. If it’s not saucey enough, simply add a little more tomato puree. Reduce the sauce slightly. Add the chickpeas and let it thicken slightly. Season with mint, parsley, and lemon juice. Add a little more salt if desired. It’s best to fry the bread in a pan. Place the marinated chickpeas on the bread and top with the avocado. Peel and pit the avocado first, then score and fan out the avocados. Serve the Moroccan chickpeas warm.