INGREDIENTS
1
tin Chickpeas
1/2 tsp
Chilli, powder
1 tbsp
Coriander, ground
1 tbsp
Coriander, fresh
20 g
Coriander, fresh rough
1 clove
Garlic
1
Shallot
1 tbsp
Lemon juice
2 tbsp
Flour
1 tsp
Salt
1/2 tsp
Turmeric
6 1/8 tbsp
Olive oil
1
Vegetable oil
1 tbsp
Cumin, ground
40 g
Pinenuts
35 g
Parmesan