Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 200g canned chickpeas, drained
- - 150 g celeriac
- - 6 sun-dried tomatoes
- - 1 white onion
- - 1 teaspoon of chopped parsley
- - 0,50 lemon
- - oil
- - salt
INSTRUCTIONS
- Peel and slice the celeriac and cut into cubes, basting once with a little lemon juice to nit getting black, then cook in steam for 10 minutes slow.
- Finely chop the onion and brown it with 4 tablespoons of olive oil over midbass for about 10 minutes, making it brown well; At this point add the chickpeas, let them cook for another 5-10 minutes and remove from heat.
- Puree the celeriac with sautèed chickpeas and then check for salt. Complete with parsley and sun-dried tomatoes reduced into very small cubes.
- Place the pate in 4 small bowls and serve, where appropriate, with sandwiches of bread or rye.
