Spicy Smashed Chickpeas
Using only a handful of ingredients, these spicy smashed chickpeas are a go-to for speedy meals. We love them piled onto avocado on sourdough toast.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8.5 oz canned chickpeas
- 0.5 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 1 clove garlic
- 3 tablespoons almond milk
- 1 tablespoon harissa paste
- 2 medium slices bread
- 1 avocado
- 1 tablespoon lemon juice
- drizzle of olive oil
- pinch of sea salt & black pepper
Instructions
- 1
Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the drained chickpeas, paprika, turmeric, garlic and a sprinkle of salt and pepper. Toss to coat and cook for 4–5 minutes until the chickpeas are golden and sizzling.
- 2
Add the milk and harissa; stir to combine. Leave to bubble gently for 3–4 minutes. While the chickpeas are cooking, use a fork to gently mash them in the pan (if you mash gently, the fork won't scrape the pan, so no need to worry about damaging a non-stick coating). Once thickened, adjust seasoning to taste.
- 3
Serve on toast with sliced avocado and a squeeze of lemon juice, if desired.