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

1.  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

2. In the same pan, gently melt the butter with the garlic paste

3. Add the crushed seeds, jalapeno and turmeric to the pan alongside the butter and garlic paste

4. Add in the chickpeas, coriander stalks (reserving the leaves) and vegetable stock. Simmer gently with a lid for 15 minutes

5. Using a handheld blender, whizz the mixture into a pureé and then stir in the lemon juice and half of the créme fraiche

6. Serve in warmed bowls with the rest of the créme fraiche swirled in and finely chopped coriander leaves sprinkled over to garnish

7. Enjoy!

Serve With

• Flatbread