Garbanzo Pâté

This is another recipe I’ve swiped and simplified from Francis Moore Lappé’s Diet for a Small Planet.

Though I was in love with the dish from the first bite way back in, like, 1990, I knew it could be more flavourful, accessible and veganized. So I’ve done that.

The first time I took my tweaked version to a potluck, it was gone within half an hour and i doubled it, which was highly flattering, but also a shame because I love having this stuff around for nibbling at as and when my poor, hypoglycemic bod needs a nibble. It is a grazer’s delight.

What you need:

  • I can chick peas, drained and rinsed (or approximately 2 cups of reconstituted chick peas)
  • 1 cup of dry, white bread crumbs
  • 1 large, yellow onion, finely chopped
  • 1/2 cup of fresh parsley
  • 3/4 cup veg stock
  • 1 cup of sesame seeds
  • 1 tbsp cooking oil
  • 2 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Pinch of nutmeg
  • 3 tbsp light soya sauce

What you do:

  1. In a frying pan, over medium low heat, toast the sesame seeds in the oil until well-browned and fragrant (they should smell like sesame oil).
  2. Preheat oven to 350.
  3. In a food processor, whizz together all but the sesame seeds until well-combined, stopping to scrape the bowl down as necessary.
  4. Add the sesame seeds and whizz again until they’re combined, stopping to scrape the bowl down as necessary.
  5. Transfer the lot of it to an 8 x 8 or 9 x 9 casserole dish and bake for 30 minutes.
  6. Serve hot or cold on baguette slices, crackers, sandwiches, etc.
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