Chickpea Pâté On Rye -

Chickpea Pâté On Rye

Ingredients

½ cup (125 ml/75 g) dried chickpeas
1 tsp (5 ml) olive oil
1 large onion
¼ cup (50 ml) water
1 tsp (5 ml) salt
1 small clove garlic
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) lemon juice
2 slices rye bread

Details

Serves: 2

Method

Cover the chickpeas with plenty of water and soak for 8 to 12 hours.

Drain and rinse the chick­peas. Cover with fresh cold water and bring to a boil. Cook, covered, on low heat for 1 hour. Leave to cool.

Coarsely chop the onion. Heat the oil in a skillet (fry­ing pan). Add onion and cook on medium heat until trans­lucent; season with a pinch of salt. Add the ¼ cup (50 ml) water, bring to a boil, cover, and cook on low heat for 5 minutes.

Drain chickpeas. Peel the gar­lic. Combine the chickpeas, garlic and onion with the cook­ing liquid in a blender or food processor, or mash and mix with a potato masher. Add a little more water if needed. Stir the parsley, salt and lemon juice into the chickpea mixture.

Toast the bread and spread thickly with the pâté while still warm.

Per serving:- approx. 238 calories 10 g protein, 4 g fat, 40 g carbohydrates

Related food category:

• Breakfasts and Brunches