Hob at High Heat

Skillet

Oil

3/4 Table Spoon Oil

Chickpeas Can (400g/15 ounces)

1 Chickpeas Can (400g/15 ounces)

Preparation: Drain and Dry off

Instructions

Add the chickpeas and make sure they don't overlap. Let them hang out for 2-3min

Salt

1/2 Tea Spoon Salt

Oregano Dry

3/4 Tea Spoon Oregano Dry

Red pepper (powder) Smoked

1/2 Tea Spoon Red pepper (powder) Smoked

Cayenne

1/4 Tea Spoon Cayenne

Garlic powder

1/4 Tea Spoon Garlic powder

Instructions

Toss the chickpeas in the spices for another few minutes until they are well coated and nicely brown.

Food processor

Cilantro (half bunch)

1 Cilantro (half bunch)

Jalapeno pepper

1 Jalapeno pepper

Cashews Roasted

3/4 Cup Cashews Roasted

Lime

1 Lime

Preparation: juiced

Garlic powder

1/4 Tea Spoon Garlic powder

Black Pepper (ground)

1 Pinch Black Pepper (ground)

Salt

1/4 Tea Spoon Salt

Instructions

Add ingredients into the food processor and blend until it is almost a paste.

Olive oil (or Avocado oil)

1/2 Cup Olive oil (or Avocado oil)

Instructions

Start to streem some of the oil until the pesto emulsifies and become saucy! If you want to use less oil, add some water and less oil.

Tortillas

4 Tortillas

Avocado (large)

1 Avocado (large)

Preparation: Diced

Instructions

Heat the tortilas. Laddered up with some of the cilantro pesto and add a handful of the spiced chickpeas. On top add avocado for some more creamines and if you wish some salsa for a little bit more heat.