Feast Norfolk Magazine
Recipe by Sara Matthews | @sarabynatureskitchen
Makes 1 medium bowl
INGREDIENTS
200g of mushrooms, chopped
1 large clove of garlic, crushed
20g of walnuts, lightly toasted and chopped
1tsp of oregano
120g of chickpeas, drained and rinsed.
Salt and pepper to taste
Method
Cook the onions in a pan, using a splash of water to stop them from sticking. Add the garlic, tarragon and oregano and cook until the onions become soft, and then add the mushrooms. Cook until the mushrooms have softened and the water has disappeared.
In a food processor, pulse the chickpeas to a chunky crumb – not a paste as you need some texture. Add the chickpeas and the chopped toasted walnuts to the pan and stir through. Place all ingredients into a food processor and pulse the mix until you have the desired consistency.
Serve with crackers or flatbreads, or use as a filling for sandwiches and wraps. This pate is also great as a pasta sauce. Stir some through cooked pasta, top with vegan Parmesan and chopped walnuts for a healthy mid-week dinner.
