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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Spreads 1 Servings

INGREDIENTS

3 Carrots sliced.
1 t Vegetable oil.
1 Garlic clove crushed.
1 Onion chopped.
Half tsp ground ginger.
1 t Paprika.
Half tsp ground coriander.
Half oz 15 g chopped roasted
Hazelnuts

INSTRUCTIONS

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.  Cook the carrots in a little lightly salted water until
tender. Drain  and set aside. 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. 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. 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

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