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.
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