× This website uses cookies, please read and understand our cookie policy.

Spiced Chickpeas Spread

This recipe is suitable for diabetics.

Prep Time: 5 mins
Cooking Time: 10 mins
Serves: 10

Meal Type: ,
Channel: ,


  • 25ml Sunflower oil
  • 1 Large onion (roughly chopped)
  • 3 Cloves of garlic (chopped)
  • 75g Sharwood's Korma Paste
  • 100g Savoy cabbage (shredded)
  • 2 x 400g Tinned chickpeas (drained and rinsed)
  • 50ml Red wine vinegar


  1. Heat the oil in a large pan, add the onion and garlic, cook for 5 minutes until soft. Add Sharwood's Korma Paste and fry to release the spices.
  2. Add the shredded cabbage and cook until it wilts, then add chickpeas and combine. Now reserve two tablespoons of the mixture to garnish if you wish.
  3. Blend the remaining mixture to a purée and serve on toasted bread topped with some of the reserved chickpeas and cabbage.

Additional Tips

  • You could add fresh coriander to the paste if you wish
  • This would also work with an onion salad