Avocado/Garbanzo Toast

1. Drain & rinse 1 can of garbanzo beans and heat a medium cast iron skillet on medium heat. Reserve some of the liquid!

2. Once the skillet is hot, add the beans, 1 heaping Tbsp each: nut butter (we use almond because we have a peanut allergy in house) & sesame seeds, and 1 tsp each: smoked paprika, chili powder, Madras curry powder, and a pinch of sea salt. Add a bit of the reserved liquid or water if needed. Toss to coat; cook 5 to 6 minutes until just starting to crisp, stirring occassonally.

3. While the beans are cooking, smash the avocado with juice from 1 lime and a sprinkle of smoked salt.

4. Finely dice 1 jalapeno.

5. To assemble, toast bread, spread with avo mixture, top with beans and peppers, squeeze a bit more lime on top. Add some cilantro if you have it (mine needs to grow a bit more).

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