Ingredients
- 2 cups chickpeas
- water
- 1 onion
- 1 garlic
- 1 carrot
- 1 parsnip
- ½ celeriac
- 1 stick celery
- 2 tbsp cold pressed coconut oil
- ½ cup cold pressed extra virgin olive oil
- ½ cup besan flour
- 2 tbsp ground flaxseed with 2 tbsp water
- 1 cm slice ginger, minced
- ¼ tsp fenugreek powder
- ½ tsp turmeric
- 4 tbsp Bragg All Purpose Seasoning/Tamari (no wheat)
- 1 tsp ground black pepper
- 3 tsp salt (sea/Himalayan/rock)
- 1 capsicum, chopped
Add 2 cups chickpeas to a bowl with 2-3 times the amount of water and 1 tsp apple cider vinegar. Let soak overnight or at least 6 hours. Place in a colander and rinse under running water. Combine the chickpeas with 3 times the amount of water in a pot. Bring to a boil, reduce heat to simmer and cook until soft, about 4 hours. Drain off any excess liquid.
Slice or dice the vegetables and stew them on coconut oil with a little salt. When the vegetables are soft, add seasoning and stew for another 10 minutes. Blend the chickpeas and the vegetables until they are smooth. Add flaxseed, olive oil and flour and blend the mix thoroughly again. Add capsicum to the pulp and stir it all thoroughly. Put it into bread pans lined with parchment paper and bake it for an hour in 150 degrees. After being taken out of the oven the pate may be too soft for some time, but after it cools down it is delicious – perfect for slicing and serving as a starter or on a toast.
Enjoy!