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1
cover the chickpeas in cold water, let rest in a bowl for 7-8 hours
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2
Drain chickpeas.
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3
In a pot cover them in water, add the half bouillon, bring to quick boil, then turn heat to low and cook about 30 minutes, until tender.
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4
Drain them, save about 4 oz.
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5
of the water and let rest at room temperature.
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6
This can be done on advance
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7
In a blender, add the chickpeas and all the ingredients for the hummus.
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8
Add the cooking water as needed to reduce thickness.
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9
Careful with the olive oil, add a little at a time, blend and keep going.
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10
Hummus should be thick but not a dense paste.
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11
Refrigerate about 30 minutes
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12
Now that you are done with the hummus, do the same to make the olive pate: blend the ingredients, and carefully drizzle olive oil into it.
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13
If you pour the oil too fast, the pate will break.
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14
Pate should be thinly grounded, not a paste, and moist with oil.
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15
Refrigerate 30 minutes.
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16
Looking good, now onto the lamb.
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17
Heat a pan, add about 3/4 tablespoon of coconut oil, saute the onion over medium to high heat.
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18
After 3 minutes add the minced garlic clove.
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19
After a minute add the lamb, stir.
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20
Add all the spices to the lamb.
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21
Now the lamb should get brown quickly, but it looks like it needs some liquid.
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22
Hence, the red wine, pour it and let evaporate, a few minutes.
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23
Time to serve: I like to quickly heat the pita bread tom make it warm in a pan, no oil or butter, nothing.
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24
Just heat 30 seconds each side.
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25
In separate serving bowls place the lettuce, the tomatoes and the pate.
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26
In large serving plate, place the ground lamb in the center, surround it with the hummus, add a couple of basil leaves to garnish and open a good bottle of red wine.
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27
Buon appetito!
