Chick Chick Paté

This recipe is based on one of Robin Harford recipes. It’s a brilliant way to use chickweed other than as a wild salad green. (see article on chickweed).

Ingredients

  • 240g cooked chickpeas (= 1 tin or 100g dried chickpeas, soaked overnight and cooked until tender)

  • 2 cloves garlic, finely chopped

  • 1 small red chilli, deseeded and finely chopped

  • 3 large handfuls of chickweed, leaves and stems, chopped

  • 2-4 scallions, chopped

  • 1-2 handfuls tarragon, chopped (remove leaves from stem if stem is too hard)

  • 1 tbsp brown rice vinegar

  • 2-3 tbsp miso (I used barley miso)

  • Juice of medium sized lemon (4tbsp)

  • 2 tbsp olive oil

  • 1-2 tbsp water, if needed


Method

  • In a food processor briefly blitz the chickpeas and chickweed

  • Add all the remaining ingredients and process until the consistency you desire. I like it smooth.

  • Serve with flatbread, crackers, in a wrap or with crudités (celery, carrot, cucumber, broccoli…)



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