Prep time: 5 mins
Cook time: 1 min
Makes: 2 cups
Ingredients
- 6 cloves garlic, crushed
- finely grated zest of 2 lemons
- ¾ cup lemon juice
- 2 fresh chillies, very finely chopped
- 3 tbsp finely grated ginger
- ½ cup extra virgin olive oil
- 2 tbsp ground cumin
- 2 tsp ground turmeric
- 2 tsp paprika
- 2 cinnamon quills, roughly broken
- 2 tsp sugar
- 2 tsp salt
- ½ tsp black pepper
Method
- Place the garlic, lemon zest and juice, chillies and ginger in a small bowl and mix to combine.
- Heat the oil in a frypan and fry the cumin, turmeric, paprika and cinnamon quills over a medium heat for about 30 seconds to toast and release aromas. Don’t let them burn.
- Add the garlic and ginger mixture and cook for another 30-40 seconds over a low heat, just to sizzle. Remove from the heat and mix in the sugar and salt and pepper. Allow to cool.
- This recipe makes enough for several meals. If not using immediately, store in a covered container in the fridge. It will keep for weeks.
-
Spicy Yoghurt Dip
- In a small bowl mix together 1 tbsp Spicy Rub (see above), 1 cup Greek yoghurt and 1 tbsp lemon juice. Keeps in the fridge for about a week. Makes 1 cup.
-
Spicy Chickpea and Pepper Stirfry
- Heat 2 tbsp Spicy Rub (see above) in a frypan. Add 2 x 300g cans chickpeas and 2 thinly sliced red peppers and cook until coated in spice mixture and warmed through. Add 200g baby spinach leaves and cook until wilted. Garnish with a handful of coriander leaves before serving. Serves 4 as a side dish.