Moroccan Chickpea Salad

In Morocco, most meals begin with a selection of “kemia,” or small bites, and salads. A simple meal will begin with, say, three salads, while an elaborate meal may start with an impressive platter of more than a dozen.

Today I'm going to show you a simple but flavorful (and nutritious) chickpea salad with onions and paprika.

Guacamole

The avocado is a thing of beauty. Creamy, rich and sensuous, it tastes delicious whether in a salad of ginger prawns, plum tomatoes and basil, or just eaten straight out the shell with a little salt.
This recipe celebrates its use in a dish that has been eaten in one form or another in Meso-America for over 500 years.
Originally just avocados mashed with some sea salt in a pestle and mortar, Guacamole (from an Aztec dialect via Nahuatl āhuacamoll, which literally translates to "avocado sauce", from āhuacatl (="avocado") +molli (="sauce") has many variants, the most well-known being with the addition of tomato and lemon juice. This is a direct descendent of Mantequilla de pobre ('poor man's butter') which consisted of mashed avocados, oil, tomato and citrus juice. 
There isn't really a right or a wrong way to make Guacamole, you can customise it to your own liking, but the avocado carries flavours so well that it's great as the base for a dish with a big, punchy taste.
Try to use Hass avocados, which are fattier and have a stronger flavour.

Baked or Grilled Escalivada

Ok guys. This one will take more time but less work than the previous ones. It's perfect to eat with toasted bread or with red meat or fish.

Since the name of this dish comes from the Catalan word escalivar, meaning “to roast over ashes or embers,” it is traditional to cook this over a real flame. If you can’t though, you can bake these in the oven with good results as well.

Andalusian Gazpacho

This is an easy one. 
It won't take you more than twenty minutes of work, but first let me introduce you to the dish and its history.

The Dish

Is a tomato-based, vegetable soup traditionally served cold, originating in the southern region of Andalucía. Gazpacho has an important place in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.

History

Gazpacho has ancient roots. There are a number of theories about its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly in Córdoba and Seville, using stale bread, garlic, olive oil, salt and vinegar, similar to ajoblanco.