Pate of baked garlic and chickpeas is a very tasty and hearty snack. After heat treatment, garlic loses its sharpness, but acquires a soft, slightly sweet, savory taste. The pate turns out fragrant and very tasty! And for the pate, I suggest thin, crusty loaves.
Pre-prepared chickpeas are boiled according to the instructions. The broth from the cooked chickpeas is drained into a bowl and removed to the side.
At the heads of garlic, without peeling the husks, we cut off a small part of the top, so that the slices become visible. Wrap the garlic in foil and send it to the oven, heated to 200 degrees, for 30 minutes.
I baked in the microwave, in a container with a lid at max temperature, 1 minute. The main thing is not to over-dry.
We transfer the boiled chickpeas to the bowl of a blender, add the peeled slices of baked garlic and 50 ml of pea broth. Grind the products with a blender until smooth. Add salt, pepper, balsamic and paprika to the pate.
Peeled onions cut into half rings and fry in vegetable oil.
Add the diced zucchini to the onion...
... and slices of tomato, ground seasoning (cumin and coriander), simmer until tender.
We push the vegetables to the edge of the pan, and put the tomato paste in the middle, fry it in vegetable oil for 1-2 minutes. Then mix the pasta with the vegetables.
Put the vegetables in the bowl of a blender, mix with the chickpeas and grind with a blender until smooth. We try for salt and control the density of the pate. The thickness of the pate to taste, you can add a decoction.
The pate should be warmed up on low heat, stirring occasionally, for 5 minutes. The mixture begins to gurgle from the edge of the pan, immediately remove from the heat.
We transfer the pate to a clean and dry jar or other. the container, close the lid and put it in the refrigerator. This way, it will stay fresh for a week.
Serve the pate as an independent snack, sprinkled with chopped herbs or as a dip sauce, and also feel free to use such a delicious addition for your culinary experiments.
I like to make mashed soup out of it. Add boiled water (or the remaining broth), salt, stir, warm up on low heat and bring to the consistency of soup-puree. For this pate and soup, I recommend thin, crusty bread. Very tasty and satisfying!