Spicy Smashed Chickpeas from Deliciously Ella
BREAKFAST
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.
INGREDIENTS
1 x 14 oz tin chickpeas
½ teaspoon paprika
½ teaspoon ground turmeric
1 clove garlic
3 tablespoons almond milk
1 tablespoon harissa paste
2 slices of toasted bread
1 ripe avocados
squeeze of lemon juice
drizzle of olive oil
pinch of sea salt & black pepper
Method
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.
We also love to top this with a drizzle of spicy sriracha sauce.