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  • Writer's pictureDan Rémi

Soft Chickpeas With Avocado

Servings: 2

Calories & Macros: 583 kcal; Protein 37 g (25 %), Carbs 67 g (44%), Fat 21 g (31 %)

Prep Time: 5 min

Cooking Time: 20 min

Cooked chickpeas on a plate


  1. 25 g Onion

  2. 8.5 g Garlic

  3. 50 g Tomatoes

  4. 2 Tsp Olive Oil

  5. 240 g Canned Chickpeas (drained)

  6. 10 g Avocado

  7. 80 g Seitan

  8. 1 Tsp Herbes de Provence

  9. 1/3 Tsp Salt

  10. 1/2 Tsp Black Pepper

  11. 1/3 Tsp Chili Flakes

  12. 1/4 Tsp Ground Cumin


  1. Cut the seitan into slices and put on a baking tray with baking paper.

  2. Season with herbes de provence, black pepper, ground cumin and chiliflakes.

  3. Bake in oven.

  4. Start preheating a deep pan to medium heat.

  5. Cut the onion and garlic into very small pieces.

  6. Cut the tomatoes into medium-sized pieces.

  7. The canned chickpeas are drained and rinsed with water.

  8. Add olive oil to the deep pan.

  9. When the oil is heated, add the cut onion & garlic, and lightly fry (stir once in a while).

  10. When the onion and garlic have achieved a light brown colour, add the chickpeas (stir once in a while).

  11. After lightly frying the chickpeas for few minutes, add the cut tomatoes (stir once in a while).

  12. Fill the deep pan with water such that half the height of the chickpeas is covered.

  13. Add salt, pepper & Herbes de Provence

  14. The water is boiled away such that little to no water is left in the pan (stir once in a while).

  15. Finally, add avocado to the served plate, next to the chickpeas and seitan.

Bon appétit!


  • It is optional to boil the chickpeas in water. Boiling the chickpeas in water will make them very soft.

  • You can also use chickpeas that have not been canned. Cook accordingly.

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