recipes
Moroccan Anchovy Dip
Quick and easy dip made in minutes, and so delicious!
makes 1 cup
5 min prep
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ingredients
| 1 small red capsicum, roasted and skin removed 125g can Edgell Chick Peas, drained 6 John West Anchovy Fillets in Olive Oil, chopped 1 teaspoon Moroccan seasoning Juice and rind of half a lemon ¼ cup chopped fresh parsley leaves |
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instructions
step 1
Finely chop roasted capsicum. Roughly mash Edgell Chick Peas with a fork.
step 2
Combine all ingredients and serve with grissini sticks, crackers or crusty bread.
recipe tip
Roast capsicums in hot oven or under grill. Remove to plastic bag, twist opening to seal and set aside until cooled. The steam will assist in making the skin of the capsicum easy to peel off.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 66kJ (16Cal) | 337kJ (80Cal) |
| Protein | 1.1g | 5.6g |
| Fat- Total | 0.3g | 1.5g |
| - Saturated | less than 0.1g | 0.2g |
| Carbohydrate | 1.8g | 9.0g |
| - Sugars | 0.4g | 2.0g |
| Dietary Fibre | 0.8g | 4.0g |
| Sodium | 160mg | 823mg |
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Moroccan Anchovy Dip
Moroccan Anchovy Dip
Quick and easy dip made in minutes, and so delicious!
ingredients
1 small red capsicum, roasted and skin removed
125g can Edgell Chick Peas, drained
6 John West Anchovy Fillets in Olive Oil, chopped
1 teaspoon Moroccan seasoning
Juice and rind of half a lemon
¼ cup chopped fresh parsley leaves
instructions
step 1
Finely chop roasted capsicum. Roughly mash Edgell Chick Peas with a fork.
step 2
Combine all ingredients and serve with grissini sticks, crackers or crusty bread.
makes 1 5 min prep recipe tip
Roast capsicums in hot oven or under grill. Remove to plastic bag, twist opening to seal and set aside until cooled. The steam will assist in making the skin of the capsicum easy to peel off.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au