Description
Pate of chickpeas and liver it turns out very tender, velvety and delicious!
Ingredients
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Liver pork
400 g
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Chickpeas
0.75 cup
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Cream
200 ml
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Onion
1 piece
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Carrots
100 g
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Garlic
2 tooth
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Pepper pink
-
Salt
-
Thyme
-
Vegetable oil
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Butter
80 g
Cooking
Chickpeas soaked overnight in water, then boil until tender. We need 0.75 cups of boiled chickpeas. I took the chickpeas from the company Mistral.
Liver wash, cut into large pieces, fry for 2 minutes, then I add a little water and put about 10 minutes (until tender).
Onion, garlic regime, carrots three on a grater.
Fry in a pan in vegetable oil onions and carrots and garlic.
Add spices.
Pour in the cream.
Add boiled chickpeas and a little stew until the vegetables are soft.
Liver and vegetables with the chickpeas put in a blender, grind add salt to taste.
Put the pate in the dishes.
Pour on top of melted butter. Put to cool.
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