Liver pate with chickpeas
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Pate of chickpeas and liver it turns out very tender, velvety and delicious!
Ingredients for Liver pate with chickpeas
- Liver pork - 400 g
- Chickpeas - 0,75 stack.
- Cream - 200 ml
- Onion - 1 piece
- Carrots - 100 g
- Garlic - 2 the tooth.
- Pepper pink
- Vegetable oil
- Butter - 80 g
Step by step instruction of cooking Liver pate with chickpeas
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.
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.