AppetizerProvencal RecipesTaste: Food & Drink

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
Print Recipe
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.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40 minutes 2 hours
Curried Chickpea Terrine de Pois Chiche au Curry Maison
Terrine de pois chiche au curry maison
Print Recipe
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.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40 minutes 2 hours
Ingredients
Curry Maison (Homemade Curry Powder):
Servings: people
Instructions
  1. 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 from heat and add the curry and sesame seeds)
  2. 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)
  3. 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)
  4. Enfournez à 200° pendant 40 ‘ (Cook in a 400°F oven for 40 minutes)
  5. Cette terrine se déguste froide. (Allow to cool entirely before serving)
Pour réaliser le Curry Maison (Homemade Curry Powder):
  1. 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

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 was at six-months old, 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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