This is a delicious Pate, I eat it with anything, as a side dish or on a biscuit or a slice of toast, I love it.
A little bit of info!
Chickpea is part of the legume family, its one of the earliest cultivated legumes that is high in protein. they found a 7500 year old remains in the Middle East.
Chickpeas are low in fat and most of this is polyunsaturated. Its a source of zinc, folate and protein. If you make 100 Grams of mature, boiled Chickpea it will contain 164 calories, 2.6gr of fat (of which only 0.27gr is saturated), 7.6gr of dietary fibre and 8.9gr of protein.
And ..... Recent studies have also shown that they can assist in the lowering of cholesterol in the bloodstream.
You can grow chickpeas very easily, I just put some seeds in the ground in a sunny patch and in 12 days I had little Chickpeas poking their heads out the ground. We have pretty hot weather so I watered a little more regularly in well drained, fertile soil. In 90 - 100 days you will have 1 inch long pods, each with 2 beans inside. Harvest once the pods have dried on plant.
Ok, so back to my delicous Chickpea pate recipe.
~ 250gr Chickpea
~ 2 Tbsp Coriander
~ 3 Chillies
~ 2 Garlic Cloves
~ Salt to taste
~ 1 Tbsp Lemon Juice
~ 3Tbsp Olive Oil
~ Boil Chickpeas in water until soft, add some salt.
~ Drain over night or from morning to afternoon. Make sure most of the liquid is out.
~ In a blender put Coriander, Chillies, Garlic, Lemon Juice and salt. Mix well.
~ Add the Chickpea and Zap it (mix)
~ Pour in Olive Oil and mix until creamy consistency.
~ Add more salt or lemon juice to your taste.
~ One last Zap it.
Delicious with fresh bread or toast, side dish, biscuit or as a dip.
The Chickpeas can be subsidized with Red or Yellow Split Peas.