Avocado with Chickpeas

There is one understanding of “nature” that excludes humans. It excludes our being, our handling and sees us as parallel lives to nature. I prefer the notion that, although often being a highly difficult part of nature, we are an intricate, interesting, and especially a necessary one, with special, passive, active, daring and demanding roles to play.

During the last couple of years I have been eating  chickpeas every so often. They are fairly simple and stubborn fruits of nature. We humans are sometimes dared to make improvements in life – natures activity – by using and transforming such simplicity. We all cook with water and chickpeas get always immerged in water, but once I have soaked them overnight, I cook them with coffee.

  • 200 g chickpeas (to be submerged in water over night)
  • 1 large ripe avocado (cut in small squares)
  • juice of one lime
  • 4  tablespoons olive oil
  • 15 g coffee powder (fine grind)
  • 7 cherry tomatoes (cut in quarters)
  • some salt
  • some pepper
  • some lettuce

Boil the chickpeas in salt water, one tablespoon olive oil and the coffee until well cooked. Drain them and let them cool off. Then mix the rest of the ingredients and serve.

Avocado and Chickpeas for a Salad

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