Thursday, May 01, 2008
I am sure you will feign no surprise when I share the name of tonight's pate: Asparagus and Chickpea Pate. Yes, more asparagus, but enjoyed in an unusual way. A fantastic experiment.
-2 large bunches of green asparagus.
-1 cup of chick peas
-1/2 cup of pine nuts
-1 teaspoon of soy sauce
-cracked black pepper
How to: I roasted the asparagus for 30 minutes. I added the raw pine nuts and chickpeas to my food processor and pulsed them for a few minutes. I added the roasted asparagus and whirred at top speed. Cumin was the last addition. Yummy.
I also made a simple little dish of tofu, cucumber, tomato and mixed salad.