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Ingredientes
- 3 med Carrots sliced.
- 1 tsp Vegetable oil.
- 1 x Garlic clove crushed.
- 1 sm Onion minced.
- Â Â Half tsp grnd ginger.
- 1 tsp Paprika.
- Â Â Half tsp grnd coriander.
- Â Â Half ounce 15 g minced roasted
- Â Â Hazelnuts
Direcciones
- 6 Ounce 180 g canned chick peas rinsed and liquid removed. 2 tsp lemon juice or possibly vinegar. Salt and Black pepper. Fresh coriander and lemon wedges to garnish.
- 1. Cook the carrots in a little lightly salted water till tender. Drain and set aside.
- 2. Heat the vegetable oil in a small saucepan and saute/fry the garlic and onion till softened. Add in the ginger, paprika, grnd coriander and hazelnuts and cook gently for a few more seconds.
- 3. Blend the carrots, chick peas, onion mix and lemon juice or possibly vinegar in a liquidiser or possibly food processor till 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 possibly freeze in a sealed container for up to 3 months.
- Preparation 10 min: Cooking 15 min.
- Makes 4 portions: 110 calories per serving. Selections per serving half
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 325g | |
| Calories 263 | |
| Calories from Fat 140 | 53% |
| Total Fat 15.97g | 20% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.12g | |
| Cholesterol 33mg | 11% |
| Sodium 153mg | 6% |
| Potassium 794mg | 23% |
| Total Carbs 27.49g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 10.81g | 7% |
| Protein 5.44g | 9% |
