'Chickpea of the Sea'

(Makes enough filling for 6 chapatis)
INGREDIENTS:

• 2 1/2 soaked, boiled and drained chickpeas
• 2 T ghee
• 1 t mustard seeds
• 1/4 t yellow hing
• 1/2 t black pepper
• 1/2 c chopped celery
• 1-2 avocadoes, mashed
• juice from 1/2 a lime or lemon (at least 1 T)
• sour cream, cream cheese or thick yogurt, as desired
• a sprinkling of dried dill weed
• a sprinkling of Italian seasoning
• salt

PREPARATION:

1. Mash the cooked chickpeas.
2. In hot ghee chaunce the mustard seeds, hing and black pepper and then pour chaunce into mashed chickpeas.
3. Add the remaining ingredients (Use 1 teaspoon of salt for every 4 cups of finished chickpea and avocado preparation) Stir until well combined.

Serve on chapatis.