Roasted vegetable chickpea pâté
Who else is madly in love with roasted veg?
I’ve said it before and I’ll almost certainly say it again – roasting is the less supernatural (and slightly more time-consuming) version of waving a magic wand over vegetables. It can literally transform something from a hard, bland lump to a sweet, sticky, crispy nugget of deliciousness.
(and apparently this is a more poetic version of a normal Amuse Your Bouche post…)
However, as much as I love roasted veg, I don’t want to eat them day after day – being a food blogger, I’m used to rarely repeating the same meal twice! So whenever I have leftover vegetables, I try to repurpose them in some way. For me, leftover roasted veg will now forever lead to roasted vegetable chickpea pâté!
I’ve made a similar vegan pâté before (walnut and roasted garlic chickpea pâté) – chickpeas and walnuts give such a great pâté-like base, and you can then add whatever flavourings you like. Last time I went for roasted garlic, this time I just crammed in as many roasted vegetables as I could fit into my food processor. The result was completely amazing – you get all the flavours of the roasted veg (slightly sweet, slightly earthy), in a perfectly spreadable format.
I served my roasted vegetable pâté with some pitta bread for dipping, but you could also go for veggie sticks (if you want a veg overload), or you could even go super fancy and serve it with toast triangles (crusts removed, of course). This vegan chickpea pâté would be a great quick appetiser to whip up when you have friends over, to serve with some wine!
Roasted vegetable chickpea pâté
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Print Pin CommentIngredients
- 40 g walnuts
- 100 g cooked chickpeas I used tinned
- 300 g leftover roasted vegetables I used a mixture of carrots, red and yellow peppers, mushrooms, onions and sweet potato
- 1 tbsp basil pesto
- ~3tbsp extra virgin olive oil
Instructions
- Add the walnuts and chickpeas to a food processor, and blitz until a coarse paste has been formed. Add the vegetables and pesto, and blitz again until smooth.
- Adjust the thickness of the pâté with as much extra virgin olive oil as you need.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Yep, me too, it’s wonderful how it just makes the flavours sing. I think my favourites are root vegetables (of course) and then tomatoes and any winter squash (pumpkin, butternut etc).
Yummy, roasted veggies always taste so good. This looks great for snacking on with crackers or breadsticks :)
Oh I definitely want to try this!
It looks really delicious.
Roasting veggies just brings out the flavor so much better. And for a snack instead of crackers or breads how about crudites? That way you’d get a double dose of veggies.
LOVE roasted veggies! And this pate looks divine! Can’t wait to give it a try. It would be a perfect appetizer for the holidays too!
Loving that caramel like colour Becca x
this looks delicious love the thick texture
I am roasting veggies as we speak, love ’em! Must try them in a dip too.
I 150% agree with roasting being the magic wand for vegetables! Beautiful spread – you could do a million things with this!!!