Baked potatoes with chickpeas and avocado paste. Although potatoes and chickpeas have been known for a long time, legumes have been somewhat forgotten.
Ingredients
- Potato: 1 piece (about 159 g)
- Refined rapeseed oil: 4 ml (about 2 teaspoons)
- Fine-grain iodized sea salt: 1 g (about 1 pinch)
- Ground black pepper: 2 g (about 2 pinches)
- Avocado: 123 g (about 1/2 piece)
- Garlic: 1 clove (about 8 g)
- Lemon juice: 10 ml (about 1 tablespoon)
- Chili powder: 2 g (about 2 pinches)
- Canned chickpeas, drained: 26 g (about 1 tablespoon)
- Shelled sunflower seeds: 3 g (about 1 teaspoon)
Preparation
- Scrub the potatoes and cut them in half. Then, boil until soft in salted water for about 20 minutes (depending on their size).
- Drain the cooked potatoes, drizzle with oil, season with salt and pepper, transfer to a baking sheet lined with parchment paper. Place the baking sheet in a preheated oven at 200 degrees Celsius and bake for 20 minutes.
- Drain the chickpeas from the can and rinse under running water.
- Wash the avocado, cut in half, and scoop out the flesh. Transfer it to a bowl, add lemon juice, crushed garlic, salt, pepper, and chili, then mash everything with a fork.
- On the potato halves, spread the avocado paste and chickpeas, then sprinkle with sunflower seeds.
