Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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