Wash the meat. Boil up in approx. 1 l water with broth. Cover and simmer for about 40 minutes, skimming several times
Rinse the chickpeas. Peel garlic and onions. Chop the garlic, halve the onions. Clean, wash and slice the carrot and celery. Carve the chilli lengthwise, remove seeds and chop. Wash the coriander, remove the leaves (chop parsley)
Take the meat out and let it cool down. Sieve the stock if necessary. Cover and cook peas, garlic, onions, carrot, celery, chilli and coriander for about 10 minutes.
Remove flesh from skin and bones, cut into slices. Peel and halve the avocado and remove the stone. Cut the flesh into strips and heat in the broth with the meat (do not boil!). Season with salt, pepper, juice