Baked Garlic and Chickpea Pate Recipe
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.
Servings 4
Cook Time 30 minutes
Ingredients
- 1 pack Cracker
- 2 cloves Garlic
- 100 gram Chickpeas or beans
- 1 piece Tomato
- 200 gram Zucchini
- 1 piece Onion
- 0,5 tablespoon Tomato paste
- 1 teaspoon Seasoning cumin, coriander-0.5 tsp. + paprika-0.5 tsp.
- 3 tablespoons Vegetable oil
- 1 teaspoon Balsamic
- Greens (parsley,dill, green onion and green garlic (feathers)
- Salt
- Black pepper
Instructions
- 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!