Spicy Chick Pea Carrot & Hazelnut Spread. Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Carrots sliced.,
1 tsp: Vegetable oil.,
1: Garlic clove crushed.,
1 small: Onion chopped.,
Half tsp ground ginger.,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Spreads