Chickpeas and sweet potato pate it’s a great dinner and lunch idea. High in fibre, Calcium, Magnesium, Phosphorus, Carotene, VitK and Niacin. Dairy and gluten free, Vegetarian and Paleo.

Recipe Ingredients*

  • 1 cup Chickpeas, cooked or canned
  • 2 Tbs Coconut oil, solid
  • 2 Eggs (hens)
  • 1/2cup chopped Parsley, fresh
  • 1 tsp Pepper, black
  • pinch Sea Salt
  • 1 small Sweet potato
  • 1 tsp Turmeric, ground

*Use organic ingredients whenever possible


Cooking Instructions 

  1. Soak the chickpeas overnight (or use a canned), cook and let it cool down.
  2. Cook/steam the sweat potato and cut into smaller pieces.
  3. Place the chickpeas and sweet potato in a plastic bowl, add coconut oil, raw eggs, parsley and spices (or spice it up according to your own taste).
  4. Blend all until smooth with a hand blender (alternatively use a food processor).
  5. Place the mixture in a baking tin.
  6. Bake 30-45 min at temp 200C

Recipe by Ola Mazurkiewicz NT mNTOI


Speciality and clinic


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