Pistachio and Garbanzo Pâté

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Pistachio and Garbanzo Pâté (worth the time)

 

1 large onion, finely minced

3 to 5 cloves garlic, finely minced (depending on how strong the garlic is)

1 1/2 teaspoons dried basil

1/4 teaspoon ground thyme

1 teaspoon curry powder (your favorite. I use old McCormick's)

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons soy sauce (Or Bulgogi sauce OR Teriyaki sauce or Tamari)

 

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 3/4 cups garbanzo flour (Hard to find: see instructions below)

 

 

3 1/2 cups water

1/2 cup shelled, roughly chopped pistachios (they finally sell these shelled)

Garnish: Thinly sliced tomatoes and 4 basil leaves

 

 

Begin by lining a loaf pan with enough plastic wrap to drape over the pan on all

4 sides. Set it aside while preparing the pâté.

 

 

Combine onion, garlic, basil, thyme, curry powder, soy or sauce of choice, salt,

pepper, cumin, olive oil and lemon juice in wok or large skillet. Cook over

high heat for 3 to 5 minutes, stirring very frequently. (If you burn it even

slightly toss the entire mess out, it isn't salvageable.) Turn heat to low.

 

 

Add garbanzo bean flour (will tell below how to make), and stir, adding water a

little at a time, stirring constantly. *wooden spoon is best here* Turn heat up

to medium high and cook, stirring frequently, for 20 to 30 minutes. It is done

when the mixture begins to pull away from the sides of the pan and is like very

thick oatmeal.

 

Stir chopped pistachios into the cooked mixture. (Since it will be served

chilled, it will taste different cold than still hot from the pan, so chill

before tasting and adjust seasonings to your taste.) Spoon mixture into

prepared pan, pressing firmly to get rid of air spaces. Tap pan on counter

several times. Fold excess plastic wrap over pâté. Refrigerate at least

several hours, preferably overnight. (I will make this on Tuesday, hide it in

the back of the refrigerator till Thursday.)

 

To plate up. Unwrap, put plate on top of loaf pan, flip pan and plate, pull off

rest of wrap then you can either make it pretty with thinly sliced tomatoes and

basil leaves and let everyone serve themselves or cut it in the kitchen (a

little less than half an inch thick) and arrange on toasted pita bread, toasted

bagels, whatever. Since some who will be eating with us would take half the

pâté and others would make an unholy mess, I cut it in the kitchen, putting torn

bits of basil and chopped tomato on top. We are not having many guests for

turkeyless day, so I am only making two pâtés. (Unless my grandson Jarod

discovers it in the fridge then I will have to make another.) Makes 8 to 10

slices.

 

To make garbanzo (chick pea flour) or alternate lentil or split pea flour, grind

in coffee mill, food processor, spice mill or flour mill. To make lentil or

split pea flour, it will take about 3/4 of a pound to make 1 3/4 cups flour.

 

PS: Is anyone else having problems with mail's RTE double spacing some

lines and single spacing some others??

 

 

 

 

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