Chickpea pâté

- great for sandwiches - detailed recipe with photos - wide range of uses and great taste

Preparation time: 1 hour Baking time for the pate: 1 hour Number of servings: 1150 g of pate Energy value 177 kcal Carbohydrates 17 g - Including sugars 4 g Protein 7 g Fats 9 g Diet: low-sugar, vegetarian.

2 cans of chickpeas - about 500 g after draining

2 medium carrots - about 200 g

2 medium parsley roots - about 250 g

6 larger mushrooms - about 300 g

1 medium onion - about 160 g

3 cloves of garlic - 15 g

1/4 cup of water - up to 65 ml

see half a cup of Tahihi - about 150 g

2 tablespoons of breadcrumbs - 20 g

2 medium eggs

4 tablespoons of oil for frying

spices: two flat teaspoons of sweet paprika; a flat teaspoon each of salt, pepper and marjoram, and a pinch of ground cumin

Chickpea pâté

My glass holds 250 ml. Baking pan: e.g., a loaf pan with internal dimensions of 10 x 30 cm.

The vegetables were weighed before any peeling or preparation. I always provide the weight of the vegetables or fruit I use. However, you don't have to follow the gram guidelines. The weights are provided to help you understand the approximate amount needed to prepare a given dish.

The calories were calculated based on the ingredients I used. This is an approximate calorie count, as your ingredients may have a different calorie count than the ones I used. The listed amount of ingredients yields a chickpea pâté weighing approximately 1150 grams. Before you start making the chickpea pâté, I recommend reading the entire recipe first to prepare for the next steps.

Chickpea pâté recipe

To make the pâté, you'll need about 500 grams of cooked chickpeas. This time, I used canned chickpeas. Two 400-gram cans, after draining the liquid, yielded just under 500 grams of ready-to-use chickpeas.

Tip: If you don't want to use canned chickpeas, the day before baking the pâté, cover 250 grams of dry chickpeas with water and let them soak overnight. Use lukewarm, boiled water. Add enough water to cover the chickpeas by 10 cm. The next morning, place the chickpeas and the soaking water in a pot and add salt (less than half a teaspoon of salt is enough). Cook until tender. This may take 1-1.5 hours. Transfer the cooked chickpeas to a sieve to cool.

Heat a large, heavy-bottomed frying pan. Reduce the heat to slightly above medium. Add four tablespoons of vegetable oil for frying. Add the whole, peeled and chopped onion to the pan. Reduce the heat slightly and sauté the onion for about 10 minutes, until translucent and lightly browned. Stir every few minutes with a wooden spoon.

After 10 minutes, add the mushrooms sliced ​​into half-moons and the peeled garlic cloves (without chopping them). Cook in the same way for another 15 minutes.

While the onion, garlic, and mushrooms are sautéing, prepare the carrots and parsley. Thinly peel the roots and then grate them on a large grater. You can use a food processor with special grating attachments for this.

To the sautéed mushrooms with onion and garlic, add grated carrots and parsley, along with the spices: two level teaspoons of sweet paprika; a level teaspoon each of salt, pepper, and marjoram, and a pinch of ground cumin. Add 1/4 cup of water.

Tip: You will get an even more interesting flavor by adding cumin (cumin) instead of caraway.

Mix everything thoroughly. Cover the pan with a lid and simmer the vegetables over low heat for about 30 minutes. After that time, they should be soft.

Grind the softened vegetables from the pan and the chickpeas in a meat grinder using any holes. I used the large holes because I wanted a less creamy pâté. Prepare about half a cup, or 150 grams, of sesame paste. I used Jasmeen Tahini. Before transferring the tahini to the glass, I recommend thoroughly mixing the paste in the package to combine the oil and paste and achieve a smooth paste.

Also, crack two eggs into the bowl with the ground vegetables and sesame paste and add two tablespoons of breadcrumbs.

Mix all the ingredients for the chickpea pâté thoroughly until smooth. Grease the inside of a pâté pan with a little oil and dust with breadcrumbs. I used a metal baking pan with internal dimensions of 10 x 30 cm. You can also use a glass or ceramic pan.

Carefully transfer the pâté mixture to the prepared baking pan and smooth the surface. Place the pan with the chickpea pâté in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) (top/bottom heat). Select a rack one level lower than the middle rack. Bake the pâté for about 60 minutes. With a fan-forced oven, set the oven to 170 degrees Celsius (350 degrees Fahrenheit) and bake for another hour. A well-baked pâté should be lightly browned on top.

Tip: Before placing the pâté in the oven, you can sprinkle it with a little sesame seeds.

After turning off the oven, you can immediately remove the pan from the oven, but don't remove the pâté until it has cooled completely. Chickpea pâté should be refrigerated after cooling before serving. It may still be slightly loose when warm. The pâté should be easy to cut into pieces, but it will still be soft enough to spread on sandwiches.

It is worth knowing that

Chickpea pâté can be enjoyed not only on sandwiches but also as a standalone snack with a teaspoon of horseradish or mustard. Baked chickpea and sesame paste pâté can also be used as a filling for croquettes, pancakes, and dumplings. If you know of any other delicious uses for this pâté, please let us know.

Have you ever had a pâté like this? Or perhaps you have a different favorite vegetable pâté?

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