Start by chopping the shallots and the garlic, then cook them on low heat.
Then turn the heat up high, add the chickpeas and cook until they’re lightly browned. Add the water and leave to boil.
While chickpeas are cooking, prepare the avocado cream. Cut the avocado in half, remove the core and put the pulp in a blender or mixer (Careful not to leave the cut avocado out too long or it might oxidise and turn black). Add some olive oil, salt, lime juice and some almond milk, then blend until you have a nice and smooth cream. Remember to taste the cream and add salt or lime juice if needed, don’t make it too sour, you need only a little bit of acidity. Also check the consistency, if it’s too firm you can add some more almond milk.
Remove the cream from the blender and put it in a container covered with a film.
At this time the chickpeas should be done, you can remove a handful and set them aside. Blend the rest with a blender until you have a smooth cream. Add salt to taste.
Before plating, take some Cracker Bites. For this recipe, I find the rosemary and thyme ones are particularly good, but of course, you can use your favourite flavour(s).
In a pan, put some olive oil and chickpeas and roast them on high heat. When they look crispy, turn off the heat, season with salt and paprika.
When you are ready, pour the chickpea cream into a bowl, Gently add dollops of avocado cream and garnish with the Crackers Bites and the roasted chickpeas.
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