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chickpeas

outstanding avocado toast with chickpeas and eggs.

June 22, 2024 by Becky Spoon

Avocado ToastJump to Recipe
outstanding avocado toast with chickpeas and eggs.
Avocado Toast

I prepared this Avocado Toast with chickpeas and eggs because a friend of mine shared a picture of a similar dish she bought in Corsicana, Texas, and I was inspired to make my own version. I really enjoy this kind of toast! It has a tangy flavor from the lemon juice and a creamy texture from the avocado. It’s absolutely delicious and very satisfying. Although I’ve been making avocado toast for a while, I’ve never tried it with chickpeas before.

Avocado Toast
Avocado Toast with Chickpeas and Eggs

what ingredients are required for this delicious toast?

  • avocados
  • lemon
  • salt and pepper
  • extra virgin olive oil
  • garlic clove
  • chickpea
  • smoked paprika
  • eggs
  • sour dough or bread of your choice
  • flaky salt, red pepper flakes, furikake (optional)
Avocado Toast
Avocado Toast

avocado toast with chickpeas and eggs.

I seasoned the chickpeas with spicy smoked paprika and cooked them in a hot skillet until toasted. I really enjoy chickpeas prepared this way, and they also serve as a delicious snack. If you haven’t tasted toasted chickpeas, especially cooked in a skillet, you should definitely try them as they offer great health benefits.

I served this on a white with a gray tint plate which I love. I don’t use a lot of colored dishes unless I find one I really like. I love these. https://amzn.to/45A5A2A

My go to plates lately are gray and white and we actually love to eat in bowls!

avocado toast with chickpeas and eggs.

To prepare this tasty breakfast dish, begin by making the avocado spread using one avocado. Squeeze the juice of half a lemon into the spread and season with salt and pepper. Utilize fresh sourdough bread, preferably from the deli, as it toasts up nicely and turns crispy. Toast two slices of the sourdough bread, then drizzle them with extra virgin olive oil and rub them with a clove of garlic. Next, spread the avocado mixture onto the bread, followed by topping it with fried chickpeas and hard-boiled eggs. For an extra touch, add some homemade fresh basil oil. Enjoy the deliciousness!

Finally I added freshly ground black pepper and a finishing flaky salt which I love!!! If you aren’t using a flaky salt to finish your dishes, you should! This is what I used https://amzn.to/2P19bjG

Looking for more toast inspiration? Give these extra toast recipes a try.

I like something like this for breakfast. I have other breakfast toast on the blog and here’s another great recipe https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/ . I make this toast all of the time.

Egg Salad
Egg Salad

Here’s another breakfast toast I think you will love.Springtime Breakfast – Easy Country Bread Toast with Cream Cheese and Salmon

Poached Salmon Toast
Perfectly Delicious Poached Salmon Toast

This is a delicious breakfast with this beautiful poached salmon. Honestly I haven’t made this in a while and I want to make it for breakfast tomorrow!

Here’s the recipe for the avocado toast! Enjoy!

Avocado Toast

Avocado Toast with Chickpeas and Eggs

Print Recipe Pin Recipe
Course Breakfast, brunch
Cuisine American
Servings 2 servings

Ingredients
  

  • 1-2 avocados ripe
  • juice of one lemon
  • salt and pepper to taste, divided
  • extra virgin olive oil for toasting the chickpeas and for drizzling on the toast
  • garlic clove
  • 1 cup chickpeas
  • smoked paprika, I used hot smoked paprika
  • 2 hard boiled eggs sliced
  • 2-4 pieces of a good bread like a sourdough or a homemade multi grain bread
  • fresh ground black pepper
  • flakey salt
  • red pepper flakes (optional)
  • Furikake (optional)

Instructions
 

  • Place the eggs in a saucepan with enough water to cover and bring to a boil. Reduce the heat to a medium boil, cover with a lid a little ajar and cook for ten minutes. Remove from the heat and submerge in cold water to stop the cooking. Peel the eggs and slice.
  • In a bowl, add the avocado and mash. Add the lemon juice and salt and pepper to taste.
  • Drain the chickpeas and pat dry. Sprinkle with the paprika. Heat the oil in a skillet and quickly toast the chickpeas. Remove from the pan and set aside.
  • Toast your bread and rub with the garlic clove. Place 2 pieces on a plate and drizzle with a little extra virgin olive oil. Top with the prepared avocado. Add the toasted chickpeas, then top with the sliced boiled eggs. Finish with a little red pepper flakes if desired, fresh ground black pepper and flake salt if you have. Bon Appetite!
Keyword avocado, avocado toast, chickpeas, hard boiled eggs
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Filed Under: Breakfast/Brunch Tagged With: avocado, avocado toast, breakfast, brunch, chickpeas, Toast

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

October 8, 2019 by Becky Spoon

Pesto Polenta with Thyme Roasted Mushrooms and ChickpeasJump to Recipe
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

I made this recipe, Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas, while I was in New Mexico a few weeks ago. The lighting was bad in the condos I was staying in, so the photo isn’t the greatest, but boy, is this dish good! It’s actually delicious!

The perfect dish for meatless Mondays, this dish has two types of mushrooms. Along with the mushrooms, there is chickpeas. I love chickpeas. They are actually good for you are loaded with nutrients. Here’s a link giving you a list of some of the benefits: https://www.healthline.com/nutrition/chickpeas-nutrition-benefits.

I saw this recipe on Instagram from Half Baked Harvest blog. Like all recipes, I tweaked because of available ingredients, like the burrata Tieghan used. I honestly can’t find burrata at my local grocery stores, so I substituted Bocconcini, you know, the little fresh mozzarella balls.

Besides loving all the other ingredients in this recipe, I love the polenta. Adding the basil pesto to the polenta adds another level of flavor. Here’s another recipe I have on the blog with polenta:https://the2spoons.com/chicken-agrodolce-with-creamy-polenta/.

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

Here’s the recipe! Enjoy!

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

Print Recipe
Course dinner, Lunch, Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 1/2 lbs mushrooms, roughly chopped (I used baby bella and shitake)
  • 1 can chickpeas, drained and patted dry
  • 3 sprigs fresh thyme
  • 6 cloves garlilc, smashed
  • salt and pepper
  • pinch of red pepper flakes

For the Polenta

  • 1 1/2 cups dry instant polenta
  • 3 tbsp butter
  • 1/2 bunch spinach or dale, chopped
  • 1/3 cup basil pesto, homemade or store-bought
  • 8 oz burrata cheese, at room temperature, or fresh mozzerella if you can't find burrata.

Instructions
 

  • Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 of the oven.
  • On a rimmed baking sheet, combine the olive oil, mushrooms, chickpeas, thyme, garlic, and a pinch of salt., pepper and crushed red pepper flakes.
  • Transfer to the oven and bake for 25-30 minutes. Increase the heat to 475 degrees F. Toss the mushrooms and chickpeas, then return to the oven and continue to cook for another 5-10 minutes until crisp on the edges. Watch closely.
  • Meanwhile, make the polenta. In a medium saucepan, bring 4 cups water to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter with olive oil, kale or spinach and 2 tablespoons pesto, stirring until the spinach or kale has wilted, about 3 minutes. If the polenta thickens too much, thin with water.
  • Divide the polenta between bowls and break the burrata over the polenta. Spoon the mushrooms and chickpeas over the polenta. Drizzle with additional pesto and garnish with fresh thyme.
Keyword fresh thyme, mushrooms, pesto polenta, polenta,
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
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Filed Under: Beans, Lentils, Grains, Rice Tagged With: chickpeas, dinner, pesto polenta

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