Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the pate, chickpeas need to be cooked in advance, first soak in cold water for 5-6 hours (I leave overnight) and boil until ready for about 40-60 minutes.
Step 2:
Chicken liver is cleaned from films, cut into arbitrary pieces and fried in vegetable oil for 5 minutes (or so, depending on the size of the pieces) until fully cooked.
Step 3:
Cut the onion into a small cube, grate the carrots on a fine grater. Fry the onion and carrot in vegetable oil for 5-7 minutes on medium heat until soft. Add cream and chopped garlic and simmer for another 3 minutes.
Step 4:
Add the boiled chickpeas, stir, warm up the mixture for a couple of minutes, add dried thyme if desired, and also do not forget about salt and pepper, and remove the mixture from the fire.
Step 5:
Put the finished liver, vegetables with chickpeas and soft butter in the bowl of the combine (I melted a piece of butter about 15 g and poured it over the pate on top).
Step 6:
Chop everything. We try the pate and, if necessary, add salt and pepper.
Step 7:
The pate is ready, bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Chicken liver - 140 kcal/100g
