SPICY CHICK PEA CARROT & HAZELNUT SPREAD.

      Title: SPICY CHICK PEA CARROT & HAZELNUT SPREAD.
  Categories: Spreads
       Yield: 1 Servings
  
       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.
   
   Makes 4 portions: 110 calories per serving. Selections per serving
   half bread half fat 1 vegetable 10 optional calories.
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