Serves 4 people |
Ready in 25 minutes |
Difficulty Easy |
Origin Middle East |
Suitability Vegetarian |
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1½ tbsp butter
- 1 tsp Tropical Sun Minced Garlic Paste
- 1 jalapeno pepper, sliced
- 1 tsp turmeric
- 400g Tropical Sun Chickpeas, drained and washed
- 4-5 sprigs fresh coriander
- 430ml Tropical Sun Vegetable Stock
- 30ml Tropical Sun Lemon Juice
- 2 tbsp créme fraiche
- Salt and Tropical Sun Black Pepper to taste
Instructions
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Warm a saucepan and dry roast (no oil) the cumin and coriander seeds for 2 minutes, before decanting into a mortar and then crushing with a pestle into a powder
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In the same pan, gently melt the butter with the garlic paste
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Add the crushed seeds, jalapeno and turmeric to the pan alongside the butter and garlic paste
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Add in the chickpeas, coriander stalks (reserving the leaves) and vegetable stock. Simmer gently with a lid for 15 minutes
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Using a handheld blender, whizz the mixture into a pureé and then stir in the lemon juice and half of the créme fraiche
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Serve in warmed bowls with the rest of the créme fraiche swirled in and finely chopped coriander leaves sprinkled over to garnish
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Enjoy!
Serve With
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Flatbread