Spicy chickpea spread

    11 minutes

    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.

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    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).

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