Spicy chick pea, carrot and hazlenut spread. Seves 4
3 medium carrots, sliced
fry light
1 garlic clove, crushed
1 small onion, chopped
½ tsp ground ginger
1 tsp paprika
½ tsp ground coriander
½oz/15g roasted hazlenuts
6ozs/180g tinned chick peas, drained
2 tsps lemon juice
salt & black pepper
fresh coriander/lemon slice for garnish
1. Cook carrots in a little lightly salted water until tender. Drain and set aside.
2. Saute garlic and onion in fry light until softened, add ginger, paprika, coriander and nuts, cook gently for a few more seconds.
3. Blend carrots, chick peas, onion mixture and lemon juice in a liquidizer or processor until smooth. Turn out into a bowl and season with salt and pepper.
4. Garnish, and keep in the fridge covered, for up to 3 days, or freeze in sealed containers for up to 3 months.
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