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Drain a can of
chickpeas, then put in a pan with 2 tbsp olive oil,
a splash of water and cook until warmed through. Season
and squish to a paste - I used a stick blender-, then mix in 2 tbsp natural yogurt.
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Take 2 slices of
ciabatta and brush with vegetable oil mixed with ½ tsp
paprika. Bake until crisp, then spoon over the chickpeas.
Squeeze some lemon juice over the avocado, to stop it
going brown, then top the ciabatta with the slices, add
halves of small soft-boiled
eggs and more paprika.
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DAILY
DINNERS 
