|Smoky red bean pate|
Smoky red bean pate (makes a 360g jar full)
500g cooked drain red kidney beans
2dsps soy sauce
2 dsps smoked paprika
2 sticks celery, de-stringed and finely chopped
a little butter
black pepper, hing and seasalt (to taste)
- Saute the celery in the butter until just soft
- Mash rest of ingredients
- Mix in the celery
The kala channa is better for you than regular chickpeas; it has bood sugar-stabilizing properties.
500g cooked kala channa (dark chickpeas)
juice of 3-4 lemons (depending on size)
1 tab extra-virgin olive oil
7 tabs light tahini
hing and seasalt to taste
- Put all ingredients in the blender until the desired consistency. I don't like mine too runny.
- Variations: add smoked paprika or chilli powder. Use broad beans instead of chickpeas.
400g cooked chickpeas
10-12 dried apricots, finely chopped
a little water to mix
1 tsp salt
a pinch of black pepper
1 tsp ground coriander
1 tsp hing
2 tsps dried oregano
chopped coriander leaf
pinch of paprika
2 tssp cinnamon
dash of lemon juice
dash of liquid aminos
- Blend all ingredients together and adjust the seasoning to taste.