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BRAAIED AVOCADO WITH MOROCCAN-SPICED CHICKPEAS AND CORIANDER TAHINI

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Raw AVOCADOS taste amazing but when you put them on the braai, it takes this superfood to the next level.

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SERVES 6

1 can chickpeas, drained and rinsed

Extra virgin olive oil

1 tsp ras el hanout

6 avocados, cut in half and pip removed

½ cup tahini

1 cup chopped fresh coriander

Salt and pepper to taste

TO MAKE RAS EL HANOUT

5 tsp ground cumin

5 tsp ground turmeric

1 Tbsp ground cardamom

2 tsp ground cloves

2 tsp ground black pepper

1 Tbsp ground cinnamon

2 tsp salt

1 Tbsp ground ginger

5 tsp ground nutmeg

2 tsp cayenne pepper

  1.  To make the ras el hanout, mix all the spices together and place in an airtight container or spice jar.

  2.  Preheat the oven to 180° C.

  3.  Place chickpeas in a baking tray and cover with extra virgin olive. Sprinkle with ras el hanout and give the tray a good shake to cover all the chickpeas. Place in the oven and bake for 10 - 15 minutes until crunchy.

  4.  Peel the avocados and brush the tops with olive oil. Make sure the braai grid is clean and sprayed with a non-stick spray. Place the avocados, cut side down, on the braai grid and braai for 3 minutes.

  5.  Using your hands, press them down for 15 - 20 seconds to make sure they get black char lines. Remove after 4 minutes.

  6.  Add the tahini, chopped coriander, and salt and pepper to a blender and mix well. If the consistency is not that of a dressing, add a dash of water or some of the aquafaba (water from the chickpeas).

  7.  Place the avocados on a serving tray, scatter with crunchy chickpeas and drizzle with coriander tahini.