(Great Vegetarian Dishes—Kurma das) 1 tablespoon (20ml) fresh lemon juice

1 1/2 (7ml) teaspoons salt

1/4 teaspoon (1ml) ground black pepper

1 cup (250ml) sour cream 1 tablespoon (20ml) olive oil

1/2 cup (125ml) finely chopped fresh parsley

1/4 teaspoon (1ml) yellow asafoetida powder

1 teaspoon (5ml) ground coriander

1/2 cup (125ml) celery, finely minced

Drain soaked chickpeas place in large saucepan with lots of water. Boil for 1 to 2 hours or until soft. processor until smooth and creamy. Add salt, sour cream, parsley, ground coriander, lemon juice, and black further 2 minutes. Heat olive oil in pan and sauté asafetida. Add minced celery and sauté for 1 minute until celery becomes mixture to food processor and process a little more. Place the pate in a bowl and refrigerate until firm. Can Use as a dip or spread on crackers or bread.

Every vegetarian meal saves an animal from suffering.