AppetizerProvencal RecipesTaste

Curried Chickpea Terrine de Pois Chiche au Curry Maison

This curried chickpea terrine is simple to make, and the homemade curry powder adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.

Danielle and Julien Jouval have updated the farmhouse at Domaine Saint Jacques, in the Luberon. Guests have the option of three large (3) self-catered suites with en-suite bathrooms and kitchenettes. Surrounding the house are nine (9) hectares of grapevines and Luberon villages (Apt, Saigon, Saint Saturnin les Apt and others) waiting to be explored.  These maison d’hôtes share a pool, and the hosts offer “cuisine sauvage” (natural, seasonal cooking) on demand. For larger groups, the entire property is available for rent.

Domaine Saint Jacques
84490 Saint Saturnin les Apt
Tel: +33 (0)6 75 34 62 89

Curried Chickpea Terrine de Pois Chiche au Curry Maison

Terrine de pois chiche au curry maison

This terrine is simple to prepare, should be made in advance to allow the dish to cool completely. Serve as an appetiser or as a lunch dish with a green salad.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Course Appetizer
Cuisine French, Provencal
Servings 6 people


  • Une poignée (handful) Pois Chiche Cuits (Cooked Chick Peas) facultatif (optional)
  • 150 gr Farine de Pois Chiche Chick Pea Flour
  • 3 Carottes Carrots
  • ½ Poivron Rouge ou Jaune Red or Yellow Pepper
  • 3 Gousses d’Ail Garlic Cloves
  • 2 Oignons Onions
  • Huile d’Olive Olive Oil
  • Sel et Poivre Salt & Pepper
  • 2 soup spoons Graines de Sésame Sesame Seeds
  • 3 soup spoons Rases de Curry Curry Powder

Curry Maison (Homemade Curry Powder):

  • 1 soup spoon Cannelle Cinnamon
  • 2 soup spoons Anis Vert Green Anise
  • 2 soup spoons Poivre Noir Black Pepper
  • 2 soup spoons Graines de Fenouil Fennel seeds
  • 2 soup spoons Coriandre en graine Coriander seeds
  • 2 soup spoons Curcuma Turmeric
  • 2 soup spoons Cardamone en graine Cardamom Seeds
  • 3 Clous de Girofle Cloves
  • 1 soup spoons Gingembre en Poudre Ginger powder
  • ½ tsp Piment de Cayenne en Poudre Cayenne Pepper


  • Faire revenir pendant 15‘ à petit feu dans de l’huile d’olive les oignons, les carottes et le poivron coupés en petits dés, l’ail écrasé, salez poivrez. En fin de cuisson rajouter le curry et le sésame.
    (On a low flame, cook the chopped onion and pepper in olive oil with crushed garlic, salt and pepper. Once the vegetables have softened remove them from heat and add the curry and sesame seeds.)
  • Dans une casserole faites bouillir ½ litre d’eau et rajouter la farine de pois chiche, la cuire jusqu’à la consistance d’une crème, environ 4 à 5 minutes.
    (In a pot, boil 1/2 litre of water and add the chickpea flour and cook for about 4-5 minutes until it has the consistency of a cream.)
  • Mélanger les légumes à la farine et mettre le tout dans un moule à cake préalablement huilé et tapissé d’une poignée de pois chiche.
    (Mix the vegetables and the chickpea flour together and transfer to a lightly oiled cake/loaf pan. Top with the whole chickpeas.)
  • Enfournez à 200° pendant 40‘
    (Cook in a 400°F oven for 40 minutes.)
  • Cette terrine se déguste froide.
    (Allow to cool entirely before serving)

Pour réaliser le Curry Maison (Homemade Curry Powder):

  • Mixer ensemble cannelle, anis vert, poivre noir, graines de fenouil, coriandre en graine, curcuma, cardamone en graine, clous de girofle, gingembre en poudre à la préparation et piment de Cayenne en poudre pour une préparation plus corsée.
    (Mix together cinnamon, green anise, black pepper, fennel seeds, coriander seeds, turmeric, cardamom seeds, cloves, ginger powder and cayenne pepper).
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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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