Recipes
Smashed avocado and roasted chickpea flatbreads
Cumin and paprika flavoured chickpeas plus a zingy avocado smash makes a dream topping!
Cumin and paprika flavoured chickpeas plus a zingy avocado smash makes a dream topping!
(28 votes)
Cook: 30 Mins
Serves: 4
Price: 95p per serving
Nutritional Information
Each 263g serving contains
Energy
1959kj
468kcal
1959kj
468kcal
23%
Fat
18.9g
18.9g
Med
27%
27%
Saturates
3.9g
3.9g
Med
20%
20%
Sugars
3.9g
3.9g
Low
4%
4%
Salt
0.68g
0.68g
Med
11%
11%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
745kj/178kcal
Typical energy values per 100g:
745kj/178kcal
Ingredients
400g tin chickpeas, drained and rinsed
1tbsp rapeseed oil
1tsp cumin
½tsp smoked paprika
10g flat-leaf parsley, roughly chopped
150g frozen peas
2 Grower's Selection Ripe & Ready Avocados
Juice 1 lime, plus extra wedges to serve
½ clove garlic, crushed
4 Extra Special Sourdough Pittas, toasted
10g coriander, roughly chopped
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Toss the chickpeas in a roasting tin with the oil, cumin and paprika. Roast for 15-20 mins until crisp. Remove from the oven and stir in the parsley.
3
Simmer the peas in boiling water for 5 mins. Drain and cool slightly.
4
Mash together the peas and the avocados until smooth or slightly chunky, as preferred. Stir in the lime juice and the garlic.
5
Spread the mixture on the pittas and top with chickpeas and coriander. Serve with the lime wedges, to squeeze over.