Spicy chickpea spread

Spicy chickpea spread


Be the first to make this!

This spread has a bit of a kick, which is offset nicely by the cool yoghurt. Serve with baked roti bread, pappadams (cooked in the microwave, not fried, for less fat) or vegetable sticks.

Patsy Jamieson, Diane Temple

Serves: 10 

  • 1 tablespoon canola oil
  • 2 red chillies, seeded and sliced
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 400-g can chickpeas, drained and rinsed
  • ¼ cup plain low-fat yogurt
  • 1½ tablespoons lime juice
  • freshly ground black pepper to taste
  • 2 tablespoons chopped fresh coriander (or parsley)

Preparation:10min  ›  Cook:1min  ›  Ready in:11min 

  1. Heat oil in a small frying pan over medium-high heat. Add chillies, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in cumin and ground coriander. Remove from heat and transfer to a food processor.
  2. Add chickpeas, yogurt, lime juice and pepper to taste. Process until smooth. Transfer to a medium bowl and stir in fresh coriander (or parsley).

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate