Avocado Bruschetta

 Hi, I got this recipe from Prue Leiths 'Prue' recipe book and it was delicious! It was great with the chickpeas as they made it have a nice crunch with the softness of the avocado. The guacamole as also really nice as it had a really nice spice to it. Hope you enjoy!!





Dietary Info:
- Suitable for Vegans and Vegetarian
- Dairy Free
- Contains Gluten but you can buy special bread
- No Nuts
- Breakfast










Serves 4.


Ingredients:
- 1x400g tin chickpeas, drained and rinsed
- 1+1/2tsp coriander seeds, crushed {I used dried coriander}
- 1tsp smoked paprika {I used hot paprika}
- 1tbsp extra virgin olive oil, plus extra to drizzle
- Salt and pepper, to season
For the guacamole:
- 2 ripe avocados
- 2 small, ripe tomatoes, finely diced
- 2 spring onions, finely sliced
- 1/2 a red chill, deseeded and finely chopped {I used a green one left-over from dinner the day before: My Dinner }
- Juice of 1/2 a large lemon {I did about 1+1/2tbsp of lemon juice from a bottle}
- A handful of coriander leaves, finely chopped, plus extra to garnish {I didn't do any to garnish}

Method:
1: Heat the oven to 180℃/160℃ fan/350℉/ Gas 4.
2: Pat the chickpeas dry with kitchen paper, so they will crisp up more quickly in the oven. Place in a mixing bowl, and toss with the coriander seeds, paprika, olive oil and a good pinch of salt. Spread out on a baking tray {Make sure to put baking paper down} and roast in the oven for 25mins, shaking them a little at the half-way point. When the chickpeas are ready, they should be a deep golden colour and crunchy all the way through to the centre. Set aside to cool completely.
3: For the guacamole, peel the avocados, removing the stones. Put the flesh into a bowl. Smash with a wooden spoon, leaving the consistency chunky. Add the tomatoes, spring onions, chilli, lemon juice and chopped coriander. Gently combine, then season with salt and pepper to taste.
4: Toast the sourdough. {I used a pitta bread} Divide the slices between four plates and top each slice with a mound of guacamole. Just before serving, top with the crunchy chickpeas, and extra drizzle of olive oil and some coriander leaves. {I didn't add an extra drizzle of olive oil or extra coriander}