Ever since I made the curried chickpea terrine a few weeks ago, I have been thinking about ways to modify it. This is a more Mediterranean spin, using lots of basil. The curry definitely had a nice punch which suited the chickpeas well, but this is very good too! Bento-bound!
- 1 onion, finely chopped
- 1 carrot, coarsely grated
- 1 small red bell pepper, chopped in chunks
- 4 cloves of garlic, finely chopped
- 1 tsp herbes de provence or Italian seasoning mix
- 2 tbsp fresh chopped basil (this was the only thing I had fresh, would have used more fresh herbs if I had any)
- Salt and pepper to taste
- 1,5 tsp lemon juice
- Pinch of chilli powder
- 150 g chickpea flour
- 500 ml water
Preheat oven to 180C.
Prepare all the vegetables and garlic and mix them together. Sauté for about 5-6 mins, season with herbs, salt, pepper and lemon juice. Set aside.
Mix the chickpea flour with water, stir it well. Bring to a boil and keep a close watch – it will thicken very quickly. Once it has thickened, mix in the vegetables and check that the seasoning seems OK, make any necessary adjustments.
Bake for 35 mins. Leave it to cool completely before attempting to slice it – it needs to set properly. Tastes great both cold and hot, can be used both on bread and in a vegan entrée.