• 1 avocat mĂ»r
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">1 15 oz (425 g) Peut Ă©goutter les pois chiches < /span> ou 1.5 cu p ups cuit
  • 1/4 cup (40 < span class="wprm-recipe-ingredients-unit">g) oignon rouge finement hachĂ©< li class="wprm-recipe-ingredient" style="list-style-type : disque ;">1 piment vert fort finement hachĂ©
  • 1/4 < span class="wprm-recipe-ingredients-unit">cup ( 37.25 g) tomato finement hachĂ©e facultatif
  • < span class ="wprm-recipe-ingredients-quantity">1/4 cup (4 g) coriandre hachĂ©e
  • 1/2 TL Cumin Moulu
  • 1/ 4 Ă  1/2 cĂ c cayenne pepper/poudre de piment rouge
  • une gĂ©nĂ©reuse pincĂ©e en garam masala facultatif, you use du piment chipotle moulu

  • jus de 1 citron vert moins ou plus selon vos prĂ©fĂ©rences
  • a common feature of < a href=" r.cfm?b=&u=1230881&m=112426&urllink=https ://" target ="_blank" class="lien-affiliĂ©-sans effort" rel="nofollow">poivre noir
  • sel au goĂ»t< /li>


  • In a bowl, puree the chickpeas and avocado until the avocado is well mashed and most of the chickpeas are not whole.
  • Add all the ingredients, from the onion to the spices. Mix. Salt and spices to taste and adjust.
  • Prepare the bread, bei Roast as needed. Add a layer of greens or microgreens of your choice. Layer a generous helping of the avocado and mashed chickpea mixture on top.
  • Add a layer of tomatoes or juicy sprouts and serve. Use this puree in sandwiches, tacos, wraps or in a salad bowl. Change the spices to vary
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