2 cups white chickpeas
(soaked in water overnight)
3 tbsp. tahina paste
Pressure cook peas till tender, drain saving liquid.
Cool and blend to a stiff paste, adding drained liquid as required.
Blend in tahina paste, lemon juice, salt, garlic, mix well.
Press into a mould, drizzle some olive oil.
Sprinkle with paprika and bake in preheated oven at 200C for 7-8 minutes.
Serve hot or cold with crisp triangles of bread, plain or flavoured butter, and chopped
2 tbsp. lemon juice 1 tsp. garlic grated salt to taste
1 cup kabuli channa
(soaked overnight, cooked & drained)
1 potato, boiled, peeled, finely chopped
1/2 cup peanuts, shelled, boiled, drained
1 onion finely chopped
1 tomato finely chopped
1 sprig spring onion finely chopped
Mix in all ingredients, except coriander, cornflakes.
Just before serving, toss both in.
Mix well, serve while cornflakes are still crunchy.
Moong Soup for Pulses and Lentil 1
