Soft Chickpeas with Avocado
Calories & Macros: 583 kcal; Protein 37 g (25 %), Carbs 67 g (44%), Fat 21 g (31 %)
Prep Time: 5 min
Cooking Time: 20 min
25 g Onion
8.5 g Garlic
50 g Tomatoes
2 Tsp Olive Oil
240 g Canned Chickpeas (drained)
10 g Avocado
80 g Seitan
1 Tsp Herbes de Provence
1/3 Tsp Salt
1/2 Tsp Black Pepper
1/3 Tsp Chili Flakes
1/4 Tsp Ground Cumin
Cut the seitan into slices and put on a baking tray with baking paper.
Season with herbes de provence, black pepper, ground cumin and chiliflakes.
Bake in oven.
Start preheating a deep pan to medium heat.
Cut the onion and garlic into very small pieces.
Cut the tomatoes into medium-sized pieces.
The canned chickpeas are drained and rinsed with water.
Add olive oil to the deep pan.
When the oil is heated, add the cut onion & garlic, and lightly fry (stir once in a while).
When the onion and garlic have achieved a light brown colour, add the chickpeas (stir once in a while).
After lightly frying the chickpeas for few minutes, add the cut tomatoes (stir once in a while).
Fill the deep pan with water such that half the height of the chickpeas is covered.
Add salt, pepper & Herbes de Provence
The water is boiled away such that little to no water is left in the pan (stir once in a while).
Finally, add avocado to the served plate, next to the chickpeas and seitan.
It is optional to boil the chickpeas in water. Boiling the chickpeas in water will make them very soft.
You can also use chickpeas that have not been canned. Cook accordingly.