| 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" <ksonness@suffolk.lib.ny.us>
on Apr 4, 1998
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