Chickpea and Vegetable Pate

Chickpea vegetable pate is a very healthy as well as versatile recipe. I never used to enjoy pate because I always associated pate with liver or animal organ meats, but you can have a high protein pate snack without eating duck’s liver, for example. This recipe is easy to make and requires no baking.

  • 3 cups of undrained plum tomatoes (canned)
  • 1 green capsicum cut into eighth strips
  • 1 cucumber, peeled, seeded and cut into large pieces
  • 1 onion, quartered
  • 2 Tbspns Olive Oil
  • 3 Tbspns Tomato Paste
  • 3 Tbspns red wine vinegar
  • salt to taste
  • 2 tspns ground cumin
  • 1/2 tspn celery seeds
  • 1/4 tspn cayenne pepper
  • 3 Tablespoons Agar Agar (try Asian shop)
  • 1/2 cup white wine
  • 1 avocado, cubed
  • 1 green pepper, chopped finely
  • Watercress for garnish


  • Put the tomatoes, green capsicum, cucumber, onion, olive oil, tomato paste, vinegar, salt, cumin, celery seed, and cayenne pepper into a food processor and blend well.
  • Dissolve agar agar in a little hot water.
  • Combine with vegetable mix, then fold in cube avocado and finely chopped green capsicum.
  • Pour into an oiled dish and chill.
  • Dip the bowl into hot water and invert onto a platter.
  • Serve surrounded by vegetable sticks, watercress, crackers, brad and parsley.
  • Or slice onto individual plates, and serve as an entree, garnished with fresh vegetables.

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