Grilled avocado with spiced chick peas
https://www.coop.co.uk/recipes/grilled-avocado-with-spiced-chick-peas
This simple vegan side is packed with spice and texture, from the chargrilled avocado to the crunchy pan-fried chick peas
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Feeds
6
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Ready in
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 10g
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Ingredients
- 2 tbsp Co-op extra virgin olive oil 2 tsp smoked paprika
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 2 large garlic cloves, crushed
- 1 small red onion, finely chopped
- 400g can Co-op chick peas, drained, rinsed and patted dry
- 3 ripe avocados, halved
- 4 tbsp unsweetened soya yogurt alternative or dairy-free coconut yogurt
- 1 lemon, 1/2 zested and juiced, and 1/2 cut into wedges
- Handful flat leaf parsley, roughly chopped
Method
- Fire up the barbecue
- Toss together 1 tbsp oil, 1 1/2 tsp smoked paprika, the cumin seeds, 1 tsp ground coriander, 1 garlic clove, the red onion and the chick peas
- Place a heavy frying pan on the barbecue
- Add the chick pea mix and fry for 8-10 mins, tossing occasionally, until crisp and fragrant
- Remove from the heat, season, then lightly crush with the back of a fork
- Brush the cut side of the avocado halves with the remaining 1 tbsp oil and place, flat side down, onto the barbecue for 3-5 mins, until charred
- Meanwhile, make the dressing by mixing together the yogurt alternative or coconut yogurt, lemon juice, remaining garlic clove, ground coriander and smoked paprika, until evenly combined
- Put the charred avocados on a serving platter and fill the stone holes with the chick pea mix, scattering any extra over the top
- Drizzle with the dressing and serve garnished with the parsley, and lemon zest and wedges
