Roasted Chickpeas

Ingredients

• 0.5 Cucumber
• 1 red chili pepper
• 1 green chili pepper
• 2 Carrots
• 1 Shallot
• 1 garlic clove
• 10 g Parsley (0.5 bunch)
• 2 EL Coconut oil
• 250 g Chickpeas (canned; drained weight)
• salt
• 0.5 TL Curry powder
• 1 Msp. Cumin
• 1 TL Honey
• 100 g Avocado
• 1 EL Lime juice
• 5 g Sesame seeds (1 TL)

Instructions

1. 1.

   Clean the half cucumber, wash it and cut it into thin slices. Wash the chili peppers and cut them into fine rings, removing the seeds.

2. 2.

   Peel, scale and cut the carrots into thin 5 cm long strips. Peel the shallot and garlic; cut the shallot into fine slices and chop the garlic. Wash, shake dry and pluck the parsley leaves.

3. 3.

   Heat the oil in a large pan or wok. Add the chickpeas and stir-fry for 5 minutes until crispy over high heat. Add the carrots, chili pepper, shallot and garlic and stir-fry for about 2 minutes over medium heat. Season with salt, curry and cumin, drizzle with honey and let caramelize lightly for 2 minutes over medium heat.

4. 4.

   In the meantime, cut the avocado into pieces. Mix the cucumber slices and avocado with the chickpeas, season with lime juice and sprinkle with sesame seeds and parsley.