Bake the chickpeas: heat your oven to 180°C (356°F. Drain the chickpeas, rinse them in a fine mesh strainer under water, spread the chickpeas onto paper kitchen towels and use them to dry the chickpeas, simultaneously removing their skins. Ensure the chickpeas are completely dry and all skins removed for crispiness.

Lay baking paper on an oven tray, transfer the chickpeas to the tray, making sure they’re not touching, and slide the tray into the oven to bake for 30 minutes or so until the chickpeas are golden and crispy. Set a timer for 15 minutes to shake the tray to evenly cook and colour the chickpeas. When the chickpeas are done, tip them onto another tray to cool.

To a large bowl, add the ground cumin, coriander and paprika, stir the spices together to combine and set aside. When the chickpeas are cool, you’ll transfer them to the bowl, and shake the bowl to coat them with the spices.

Make the avocado dip: after sliding the chickpeas into the oven, use a mortar and pestle to mash the avocado until all the lumps are gone; add the Greek yoghurt, onion powder and salt, and continue mashing to combine until smooth. Transfer to a bowl and refrigerate until needed.

Cook the asparagus: to a large frying pan over medium-high heat add a tablespoon of quality extra virgin olive oil; when the oil is shimmering, add the asparagus spears and fry them for a few minutes until just-cooked, still firm and bright green, then remove from the heat.

Scoop the avocado dip onto a serving plate, use the back of the spoon to spread it around the plate, creating some ridges. Use tongs to transfer the asparagus spears to the plate, spoon on some of the spiced chickpeas, drizzle with the remaining extra virgin olive oil, sprinkle with pangrattato, and shower with fresh coriander leaves.

Serve with crackers for scooping and forks and/or spoons to pile onto toasted Turkish bread.