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Baked mini spinach and onion bhaji with coriander dip  

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Baked mini spinach and onion bhaji with coriander dip  
Onion and spinach bhajis with chickpeas and spices, baked and served with a herby dip.
Serves
25
Prep
10 minutes
Cook
45 minutes + 5 minutes to rest
Each 44g serving contains (excludes serving suggestion)
KCal
41
Carbs
5.3g
Fibre
1.5g
Protein
2.2g
Fat
0.9g
Saturates
0.1g
Sugars
1.5g
Salt
0.01g
Ingredients

Ingredients

2 tsp rapeseed oil
baking parchment
400g onions, thinly sliced (peeled weight)
100g gram (chickpea) flour
1-2 tsp curry powder (medium or hot)
2 heaped tbsp low-fat yogurt (100g)
100ml water
1 x 400g can chickpeas, drained and mashed (235g)
250g frozen spinach, defrosted with water squeezed out (150g when water squeezed out)
3 sprays oil
For the dip:
1 clove garlic, crushed
2 spring onions, chopped
50g fresh coriander, roughly chopped
juice half lemon
2 tbsp water
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Method

Method

Recipe tips
  • You could use other vegetables in the bhajis, for example try with peas in place of chickpeas.
  • For a creamier dip, blend 2 tbsp of 0% fat Greek yogurt into the herbs.
  • For a vegan version, use a soya-based yogurt alternative.
  • Freezability: Suitable for freezing once cooked. Freeze separately, defrost in the refrigerator and reheat thoroughly.
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