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Chicken liver pate with chickpeas

Chicken Liver Pâté with Chickpeas

A delicious, silky pâté with an unexpected twist! The chickpeas round out and mellow the liver's flavor, making the pâté especially smooth and delicate. Enjoy!

Irisha

Recipe author

Composition / ingredients

Servings:

Chicken livers

300

Carrot

Onion

Garlic

Chickpeas (dried)

Cream

100

Butter

Thyme

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 39 % 12 g

Carbohydrates 26 % 8 g

201 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Cook the chickpeas ahead of time: first soak them in cold water for 5–6 hours (I leave them overnight), then boil until tender, about 40–60 minutes.
Step 2:

Trim any membrane from the chicken livers, cut them into rough pieces, and fry them in vegetable oil for about 5 minutes (adjust for the size of the pieces) until fully cooked.
Step 3:

Dice the onion and grate the carrot on the fine holes of a box grater. Sauté the onion and carrot in vegetable oil over medium heat for 5–7 minutes until soft. Add the cream and minced garlic and cook another 3 minutes.
Step 4:

Add the cooked chickpeas, stir, and warm the mixture for a couple of minutes. Add dried thyme if you like, and don't forget the salt and pepper. Remove from the heat.
Step 5:

Add the cooked livers, the vegetable-and-chickpea mixture, and the softened butter to a food processor bowl (I melted a pat of butter, about 15 g, and poured it over the top of the finished pâté).
Step 6:

Purée everything until smooth. Taste and adjust the salt and pepper as needed.
Step 7:

The pâté is ready—enjoy!