Try this Spicy Chick Pea Carrot and Hazelnut Spread recipe, or contribute your own.
Suggest a better description6 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.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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