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Crispy Chickpea Bowl with Avocado Crema

Chickpeas are fun! Say it with me…or not...

I love frying them up in this recipe, where they get lightly crispy and browned and take on all the flavours added. Enjoy this recipe as a breakfast, brunch or lunch. I love the cool avocado crema with the warmed up chickpeas added on top and of course, finished with a fried egg.


Recipe by Mark Calaminici | Food Loves Company

Serves 2


1 avocado, flesh removed

1/3 cup sour cream 14%

Juice of half a lime

3 tbsp. extra virgin olive oil


Freshly cracked pepper

50-100g Pancetta, cubed

1 can of chickpeas, 19oz, drained and rinsed

2 tbsp. unsalted butter

125g cherry tomatoes, halved or quartered

Bomba sauce, to taste

100g fresh spinach, finely chopped

2 eggs, cooked to your liking


1. Scoop flesh out of avocado into blender. Add sour cream, 2 tbsp. extra virgin olive oil and lime juice. Blend until smooth, adding a little bit of water to get desired consistency. Season with salt and freshly cracked pepper. Add mixture to a bowl and place in fridge.

2. In a large frying pan over low-medium heat, add 1tbsp. of extra virgin olive oil, pancetta and cook until it starts to render and get crispy. Once cooked, remove to a plate lined with paper towel. In the same pan with the oil add the chickpeas and sauté until browned a bit crispy on the outside. Add 2 tbsp. unsalted butter, tomatoes and bomba sauce. Mix and sauté until the tomatoes have softened and blistered a bit. Add the spinach and cook until wilted. Season with salt and freshly cracked pepper. Add the pancetta back to the pan and mix to incorporate everything.

3. Fry up an egg, however you like. I like to fry in butter and season with salt and freshly cracked pepper.

4. Now you can assemble the bowl. Add a big dollop of the avocado crema on a plate and spread out. Add chickpea mixture and place the fried egg on top. Top with some freshly cracked pepper. Serve with some toasted bread as well. Enjoy.

Until next time, Ciao!


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