| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Pates, And, Spreads | 8 | Servings |
INGREDIENTS
| 1/4 | c | Butter; or oil |
| 1 1/2 | c | Grated carrots |
| 1 1/2 | c | Celery; minced |
| 1 | c | Minced onion |
| 3 | Cloves minced garlic | |
| 3 1/2 | c | Chickpeas; well drained |
| 3 | Scallions; cut up | |
| 4 | Eggs; beaten | |
| 1/2 | c | Yogurt |
| 3/4 | c | Whole wheat bread crumbs |
| 1/4 | c | Minced parsley |
| 1 1/2 | ts | Salt |
| 1 | ts | Thyme |
| 1 | tb | Tarragon |
| 3 | tb | Apple juice; or brandy |
INSTRUCTIONS
Preheat oven to 350F. Heat fat in a large skillet and saute carrots, celery, onion, and garlic over medium-high heat for about 8 minutes until soft. Grind chickpeas and scallions using the steel blade of a food processor or a food mill. Combine all ingredients in a large bowl and mix well. Transfer to a well-oiled 9 1/2 x 51/2-inch loaf pan. Tap on the counter to remove any air bubbles. Cover with foil and bake for 1 hour. Cool in the pan before removing. Serve warm or chilled in individual slices on a bed of greens. Decorate with strips of sweet pepper or other garnish. Recipe by: American Wholefoods Cuisine Posted to MC-Recipe Digest by "Karen Sonnessa" <[email protected]> on Apr 4, 1998
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