Soft Chickpeas with Avocado

Servings: 2

Calories & Macros: 583 kcal; Protein 37 g (25 %), Carbs 67 g (44%), Fat 21 g (31 %)

Prep Time: 5 min

Cooking Time: 20 min

Ingredients

1. 25 g Onion

2. 8.5 g Garlic

3. 50 g Tomatoes

4. 2 Tsp Olive Oil

5. 240 g Canned Chickpeas (drained)

6. 10 g Avocado

7. 80 g Seitan

8. 1 Tsp Herbes de Provence

9. 1/3 Tsp Salt

10. 1/2 Tsp Black Pepper

11. 1/3 Tsp Chili Flakes

12. 1/4 Tsp Ground Cumin

Procedure

1. Cut the seitan into slices and put on a baking tray with baking paper.

2. Season with herbes de provence, black pepper, ground cumin and chiliflakes.

3. Bake in oven.

4. Start preheating a deep pan to medium heat.

5. Cut the onion and garlic into very small pieces.

6. Cut the tomatoes into medium-sized pieces.

7. The canned chickpeas are drained and rinsed with water.

8. Add olive oil to the deep pan.

9. When the oil is heated, add the cut onion & garlic, and lightly fry (stir once in a while).

10. When the onion and garlic have achieved a light brown colour, add the chickpeas (stir once in a while).

11. After lightly frying the chickpeas for few minutes, add the cut tomatoes (stir once in a while).

12. Fill the deep pan with water such that half the height of the chickpeas is covered.

13. Add salt, pepper & Herbes de Provence

14. The water is boiled away such that little to no water is left in the pan (stir once in a while).

15. Finally, add avocado to the served plate, next to the chickpeas and seitan.

Bon appétit!

Tips:

• 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.