| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Spreads |
1 |
Servings |
INGREDIENTS
| 3 |
md |
Carrots sliced. |
| 1 |
ts |
Vegetable oil. |
| 1 |
|
Garlic clove crushed. |
| 1 |
sm |
Onion chopped. |
|
|
Half tsp ground ginger. |
| 1 |
ts |
Paprika. |
|
|
Half tsp ground coriander. |
|
|
Half oz 15 g chopped roasted |
|
|
Hazelnuts |
INSTRUCTIONS
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
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