Ingredients:
1 kg chickpeas soaked overnight
1 medium brown onion
6 garlic cloves
6 long red chillies
1 bunch flat leaf parsley
1 bunch coriander
1 cup tahini
5 tbsp coriander seed
5 tbsp cumin seed
5 tbsp plain flour
2 tbsp baking powder
Method:
1. Drain the soaking chickpeas and mince with coarsest mincer attachment.
2. Roast coriander and cumin seeds and grind in a thermomix.
3. Finely chop the onion, garlic, chilli and herbs then add to the thermo, puree to a sauce like consistency, add a few tablespoons of water if necessary.
4. Bring all remaining ingredients together in a large bowl and mix by hand. Season with salt and white pepper to taste. Add more water to get the mix to the desired consistency.
5. The mix should be moist , herbaceous, have pronounced spice notes from the ground seeds and a slight heat from the chilli.
6. Serve with whipped cod roe.