I got this recipe from a book called Classic Vegetarian Recipes By Parragon.  It’s somewhat of an intermediate level recipe, but if you’re willing to put in a little extra effort, the reward is worth it.

  • 16-oz can of chick peas (garbanzo beans) drained
  • 1 Tsp marmite (yeast extract)  [I used yeast here instead]
  • 1 and 1/4 Cup chopped walnuts
  • 1 and 1/4 Cup white breadcrumbs  [I used 3 slices of bread instead]
  • 1 onion, finely chopped
  • 1 and 1/4 Cup mushrooms, sliced
  • 2 Ounces canned corn, drained [I used frozen corn instead]
  • 2 garlic cloves, minced
  • 2 Tbsp Dry sherry
  • 2 Tbsp vegetable stock
  • 1 Tbsp chopped cilantro
  • 8 Ounce puff pastry
  • 1 egg, beaten
  • 2 Tbsp milk
  • salt and pepper, to taste
  • 1 Tbsp vegetable oil
  • 1 leek, thinly sliced
  • 4 Tbsp Dry sherry
  • 2/3 Cup vegetable stock


Chick Pea Roast – Before

Put the chick peas, marmite (yeast), nuts, and breadcrumbs in a food processor.  Blend for 30 seconds.  Put the onion and mushrooms in a large skillet and saute for 3-4 minutes.

Stir the chick pea mixture into the skillet.  Add corn and garlic.  Stir in the dry sherry, vegetable stock, cilantro, salt and pepper.  Bind the mixture together.  Remove from heat and allow to cool.

Preheat oven to 400° F.

Roll the pastry out to form a 14″ x 12″ rectangle.  I think they usually come in 12″ x 12″ squares, so it’s not that difficult to stretch out a little bit more.

Shape the chick pea mixture into a loaf shape.  Place the mixture in the center of the pastry puff dough and wrap the pastry around it, sealing the edges.  Place the seam side down on a dampened cookie sheet and score the top in a criss-cross pattern.  Mix the egg and 2 Tbsp milk and brush over the pastry to glaze.  Cook in oven for 30-35 minutes or until risen and golden.

Heat the oil for the sauce in a pan and saute the leek for 5 minutes, stirring.  Add the dry sherry and vegetable stock.  Simmer for 5 minutes and serve with the roast.

Chick Pea Roast – After

TCM Notes:

This dish is yin in nature and neutral in temperature.  The chick peas.

Chick peas are sweet and moderate in nature.  They regulate the Spleen and Stomach and promotes detoxification.  Chick peas are good for treating diarrhea.

Garlic is a powerful anti-bacterial, help digestion, and prevents diarrhea. Eating garlic on a regular basis lowers the risk of stomach and colon cancers according to research.

Onion supports the immune system.  It can also open the pores and release exterior attack from colds and flu.

Dry Sherry is an alcohol, warm in nature.  Sherry promotes digestion and increase blood flow.

Mushrooms typically support the immune system.  Mushrooms have different properties depending on what type you are using in the cuisine.