This is an Indian twist on the well-known Mediterranean dip. The Jalfrezi paste works well with the nutty chickpeas, but makes it extra special by giving it a real lift and some extra depth of flavour.
Serves 6-8 as part of a picnic.
Jalfrezi Spiced Chick Pea Dip
1 tbsp of vegetable oil
2 tbsp of Jalfrezi Paste
400g tinned chickpeas
2 garlic cloves, crushed
½ a red onion, very finely chopped
1 green chilli, finely chopped and seeds removed
1 bunch of fresh coriander, finely chopped
2 tsp ground cumin
2 tsp smoked paprika
10. 1 tsp caster sugar
100ml thick plain yoghurt
Juice of 1 lemon
Salt and pepper to taste
Heat the vegetable oil on a medium to high heat in a large frying pan. Add the Jalfrezi paste and fry for about 2 minutes until the oil starts to separate.
Add the chickpeas and cook for a further 4-5 mins. Add all the ingredients, including the chickpeas cooked in the paste to a food processor and blitz until smooth.
Serve in a medium sized bowl with some slices of toasted naan as a delicious snack or as part of a picnic with a twist.
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