This is a simple but delicious dish for the holidays that is easy to make and vegetarian.

Scampo’s Faux Gras


16oz of cooked chickpeas
.25 lbs of unsalted butter
1 medium sized onion
1/4 cup of capers
1/4 cup of cream sherry
Salt and pepper to taste
Truffle oil to taste


Take half of your butter and brown it in a pan. Add the sliced onion and capers and cook until caramelized and a dark brown (this will give it that nice color). Next, hit the pan with the sherry and let it reduce by a little less than half. Put aside and let cool. Next, take your cooked chickpeas and put them in a food processor. Add the onions, capers and sherry mixture (make sure it’s cold). Next, add the second half of the butter and process until there is a smooth pate consistency. Add salt and pepper to taste and then add the truffle oil. Keep in mind that “truffle oil is like petroleum”, as Colman Andrews would say. A little goes a long way!

Put the pate into a mold lined with plastic wrap and let it chill to form in the fridge.

*Recipe and image courtesy of Alex M.E. Pineda, Sous Chef, Scampo and Lydia Shire, Chef, Scampo.*