Moroccan Chickpea Pate

Back when I was living in the UK, I became addicted to the vegetarian pates made by Cauldron Foods. I loved them all, but my most favorite was the Moroccan Chickpea (Garbanzo bean) Pate - it's slightly sweet, nutty, and subtly spicy and vanished pretty quickly! Money was always a big issue and these beauties were a little pricey so I decided to experiment a bit and came up with this recipe. It costs pennies to make, and is so scrumptious that it doesn't last long in our house!!! Another easy to make one too, after the chickpeas have been soaked and cooked all you have to do is whip it up in the food processor and chill! Try it with warm pita breads or crackers... you won't regret it!

Moroccan Chickpea Pate

1 cup soaked and cooked chickpeas (garbanzo beans)
1/2 cup dried apricots
1/2 teaspoon olive oil
1/2 tablespoon tomato puree
1 small onion
1/2 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 clove garlic
1 tablespoon vegan cream
1 tablespoon water (for desired consistency)

Add all the ingredients up to the vegan cream to the food processor, and whiz up until most of the chunks are smooth (I like it pretty chunky myself, but up to you!) If it's a little thick for you, add a little of the water to thin it out a bit. Scoop into an airtight container and keep chilled until you have to eat it - won't be long I promise!!!