Hi Mel,
On one of your menu's you mention a chickpea and spinch curry, is this easy to make also a chickpea dip, I made one using a tin of sundar chickpea dalh, and whizzed it up but some one told me i had to syn it because i pureed it ?
For the ChickPea Dip I was following the recipe for the falafels (minus the baking powder or soda), but also found this one that looks delicious and similar to what I make:
Ingredients- Serves 4
- 120 g canned black beans, drained
- 120 g canned garbanzo beans (chickpeas), drained
- 15 ml fresh lemon juice
- 15 ml plain nonfat yogurt
- 15 ml water
- 1/2 clove garlic, roughly chopped
- 2 g curry powder
- salt and pepper to taste
It also says to add 8 ml of oil (but you would have to syn it, but I don't use oil in mine)
Directions
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve. This is great on Toast or Ryvitas. I don't know about whether you should officially syn it or not, but I never have and it hasn't affected my losses.
For the
Chickpea and Spinach Curry I normally make the curry base, fry 1 chopped onion in fry light until golden, then add 2 small tomatoes and fresh garlic and ginger and then add all of the spices (cumin, coriander, chilli powder, tumeric, salt and pepper to taste) and fry for about 2-3 minutes until all the tomatoe turns into a sauce (you may have to add some water if it starts sticking to the bottom of the pan). Then add the canned chickpeas and fresh spinach and cover until cooked. At the end I add some fresh coriander, .5 tsp garam masala and sometimes I add 1 tbsp of very low fat natural yogurt.