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Chickpeas and Olives Pate

Photo by Vinita Punjabi


  • 1 cup dry chickpeas
  • 1 cup black olives, diced


Soak the chickpeas overnight. Rinse and cook them. Pour out all the water and rinse once more. Place them in a food processor and blend to obtain a chunky paste. Add diced olives and mix well. Serve as a spread for bread or as a dip.

Serves 10-12


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