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Here's a dish that frames beautiful, bright green pistachios with a backdrop of golden brown legume paté Served as a casual, make-ahead dish, the paté becomes a tasty hot or cold sandwich filling. Cut it into squares and serve it as appetizer finger food at a party or picnic. To turn the paté into a signature entrée, cut it into slices and serve them on a lettuce-lined platter with a dollop of soy sour cream and a sprinkling of minced chives. Because this special dish needs to be refrigerated for a minimum of 4 hours, begin preparation several hours ahead or the day before.


GARBANZO BEAN PATÉ WITH PISTACHIOS


Chop

Yield: 8 to 10 slices

1 large onion, finely minced
5 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon curry powder
1 teaspoon ground cumin
1 t.easpoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed dried thyme

3 tablespoons tamari or soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice

1 3/4 cups (415 ml) garbanzo bean flour or alternate legume flour
3 1/2 cups (840 ml) water

1/2 to 3/4 cup (120 to 180 ml) raw pistachios
Thinly sliced tomatoes for garnish
4 basil leaves or 6 arugula leaves

Pistachio
  1. Line a 9 x 5 -inch (23 x 12.5 cm) loaf pan with enough plastic wrap to drape over the sides and set aside.
  2. Combine the onion, garlic, basil, curry powder, cumin, salt, pepper, and thyme in a large, deep skillet. Add the soy sauce, olive oil, and lemon juice and cook and stir over high heat for 3 to 4 minutes, or until the onion is soft and transparent. Reduce the heat to low.
  3. Add the garbanzo bean flour to the skillet and add the water a little at a time, stirring constantly with a wooden spoon until the mixture is smooth. Adjust the heat to medium-high and cook for 20 to 30 minutes, stirring frequently, until the mixture reaches the consistency of very thick porridge and begins to pull away from sides of pan.
  4. Add the pistachios and stir well to distribute them evenly throughout the mixture. Spoon the paté mixture into the prepared loaf pan, pressing firmly to eliminate air spaces. Fold the excess plastic wrap over the paté and chill for 4 to 12 hours .
  5. Unmold the paté onto an oval or rectangular serving platter, and garnish the top or the sides of the platter with tomatoes and herbs. To serve, cut the paté into slices

Note: Garbanzo bean flour, also called chickpea flour, can be found in Middle Eastern or Indian markets.

Variation: Other bean flours, such as lentils or green split peas can be substituted for the garbanzo bean flour. To create your own bean flour, measure 2 cups of dried green or brown lentils or green split peas and grind them into flour in a small electric mini-chopper-grinder or coffee grinder. This quantity will equal the chickpea flour measurement. You will also need to increase the water measurement by 2 tablespoons.


Click here for past cookingwithzel@home.comeonin recipes


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