Filter
Reset
Sort ByRelevance
Bethany Bambenek
Moroccan salsa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the shallot, garlic and cumin gently for 2-3 minutes until the shallots and garlic are soft but not colored.
-
Mix in the chickpeas, coriander, fresh mint and lemon juice.
-
Season the salsa with salt and pepper and serve with chicken or salad.
Blogs that might be interesting
-
15 minSide dishpita bread, sunflower oil, unroasted hazelnuts, ground turmeric (koenjit), extra virgin olive oil, curd, za'atar spice mix, sweet bell pepper, candy cucumber, tomato mix,labneh with fried pit points and sweet vegetables -
80 minSide dishsticking potatoes, salt, leeks, cocktail gowns, Apple, sour cream, mustard, fresh dill, (freshly ground) pepper,potato salad with dill -
25 minSide dishRed onion, oil, Red wine, Red port,stewed onion in red wine -
20 minSide disholive oil, garlic, onion, chickpeas, ground cumin (djinten), vine tomatoes, Spinach, lemon juice,chickpea stew
Nutrition
175Calories
Sodium0% DV0g
Fat15% DV10g
Protein12% DV6g
Carbs4% DV13g
Fiber0% DV0g
Loved it