Chickpeas coriander spread

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Having fresh herbs paste in your fridge is always a winning option when you have unexpected visitors or if suddenly, you want to grab a healthy bite. On sliced cucumber, or on your sourdough bread or even on the side with your breakfast egg, this is how I like it the most.

Ingredients (for about 300 gr) : 225 gr chickpeas (soaked and cooked), 1 big bunch of coriander leaves (1 cup), 1 tbls nutritional yeast, 5 tbls olive oil, 100 ml water, 1/2 lemon juice, 1/2 ts grounded smoked paprika, salt, pepper.

How: -Soak the chickpeas overnight, rinse well and steam for one hour. Let it cool. Wash and loose the coriander leaves (bit of patience here).

-I used my grinder this time but you will probably have a smoother texture with a food processor. Put all the ingredients in the machine you like until you like the texture.

And that’s it!

Thanks to the lemon, you can keep this paste a few weeks in your fridge.

 

 

 

 

 

 

 

 

 

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