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| Calories: | 45 kcal |
| Difficulty: | easy |
| Preparation: | 10 min |
| Ready in: | 10 min |
Low-sugar
low-carb
lactose-free
Gluten-free
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 45 kcal | (2%) | |
| Protein | 0 g | (0%) | |
| Fat | 5 g | (6%) | |
| Carbohydrates | 0 g | (0%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 0 g | (0%) |
Recipe development: EAT SMARTER
Ingredients
For servings
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Fennel seed |
| 1 teaspoon | Coriander seeds |
| ½ | dried Chile pepper |
| 2 tablespoons | Olive oil |
| ¼ cups | Vegetable broth |
| 1 | Garlic clove |
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Kitchen Utensils
1 Teaspoon, 1 Mortar, 1 Tablespoon, 1 Measuring cups, 1 Whisk, 1 Cutting board, 1 Small knife, 1 Garlic press, 1 Small bowl
Directions
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1 Coarsely grind cumin, fennel and coriander seeds with the dried chile pepper in a mortar (or mini food processor).
2 Combine oil and vegetable broth in a bowl and mix well with spice mixture.
3 Peel the garlic clove and squeeze directly into the bowl through a garlic press. Use immediately.
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