| 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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