Spicy chick pea carrot and hazelnut spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Carrots sliced. |
| 1 | teaspoon | Vegetable oil. |
| 1 | Garlic clove crushed. | |
| 1 | small | Onion chopped. |
| Half tsp ground ginger. | ||
| 1 | teaspoon | Paprika. |
| Half tsp ground coriander. | ||
| Half oz 15 g chopped roasted | ||
| Hazelnuts | ||
Directions
6 oz 180 g canned chick peas rinsed and drained. 2 tsp lemon juice or vinegar. Salt and Black pepper. Fresh coriander and lemon wedges to garnish.
1. Cook the carrots in a little lightly salted water until tender. Drain and set aside.
2. Heat the vegetable oil in a small saucepan and saute the garlic and onion until softened. Add the ginger, paprika, ground coriander and hazelnuts and cook gently for a few more seconds.
3. Blend the carrots, chick peas, onion mixture and lemon juice or vinegar in a liquidiser or food processor until smooth. Turn out into a bowl and season with salt and black pepper.
4. Garnish with the fresh coriander and lemon wedges. Keep in the fridge covered and use within 3 days or freeze in a sealed container for up to 3 months.
Preparation 10 minutes: Cooking 15 minutes.
Makes 4 portions: 110 calories per serving. Selections per serving half bread half fat 1 vegetable 10 optional calories.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini