Jalfrezi spiced chickpea dip

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.

• Preparation: 5 mins
• Cooking: 10 mins

What you need:

• 1 tbsp of vegetable oil
• 2 tbsp of Patak's Jalfrezi Paste
• 400g tinned chickpeas
• 2 garlic cloves, crushed
• 1/2 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
• 1 tsp caster sugar
• 100ml thick plain yoghurt
• Juice of 1 lemon
• Salt and pepper to taste

What you do:

1. Heat the vegetable oil on a medium to high heat in a large frying pan.
2. Add the Patak's Jalfrezi paste and fry for about 2 minutes until the oil starts to separate.
3. Add the chickpeas and cook for a further 4-5 mins.
4. Add all the ingredients, including the chickpeas cooked in the paste to a food processor and blitz until smooth.
5. 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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