Braaied Avocado with Moroccan-Spiced Chickpeas

Excerpted from My Vegetarian Braai by Adele Maartens, published by Penguin Random House

Ingredients

1 can (400 g) chickpeas, drained and rinsed

Extra virgin olive oil

1 tsp ras el hanout (recipe below)

6 avocados, halved and pips removed

½ cup tahini

1 cup chopped fresh coriander

Sea salt flakes and pepper to taste

FOR THE RAS EL HANOUT

5 tsp ground cumin

5 tsp turmeric

1 TBSP ground cardamom

2 tsp ground cloves

2 tsp ground black pepper

1 TBSP ground cinnamon

2 tsp sea salt flakes

1 TBSP ground ginger

5 tsp ground nutmeg

2 tsp cayenne pepper

 

Method

  1. For the ras el hanout, mix all the spices together and place in an airtight container or spice jar.
  2. Preheat the oven to 180°C.
  3. Place the chickpeas on a baking tray and cover with extra virgin olive oil. Sprinkle with ras el hanout and give the tray a good shake to cover all the chickpeas. Place in the oven and bake for 10 – 15 minutes until crunchy.
  4. Brush the tops of the avocados with olive oil. Make sure the braai grid is clean and sprayed with a non-stick spray. Place the avocados, cut side down, on the braai grid and braai for 3 minutes.
  5. Using your hands, press the avocados down for 15 – 20 seconds to make sure they get black char lines. Remove after 4 minutes.
  6. Add the tahini, chopped coriander, and sea salt and pepper to a blender and mix well. If the consistency is not that of a dressing, add a dash of water or some of the aquafaba (drained from the can of chickpeas).
  7. Place the avocado on a serving tray, scatter with crunchy chickpeas and drizzle with coriander tahini. 
Preparation Time:30min
Serves:6

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