Creamy Chicken Liver Pâté with Chickpeas

Delicious and tender pate with an unusual addition! The pate turns out very tasty. Chickpeas seem to complement and soften the taste of the liver, due to which the pate becomes very delicate in taste. Help yourself!
cook time: 30 min
Ava Prescott
Creamy Chicken Liver Pâté with Chickpeas

Nutrition Facts (per serving)

201
Calories
12g
Fat
8g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground hot pepper to taste
Butter 50 g
Carrot 1 pc
Cream 100 ml
Chicken liver 300 g
Thyme, thyme 1 tsp
Chickpeas (dry) 50 g

Recipe instructions

Step 1

Step 1
To prepare the pate, chickpeas need to be prepared in advance, first soak in cold water for 5-6 hours (I leave it overnight) and boil until tender for about 40-60 minutes.

Step 2

Step 2
We clean the chicken liver from films, cut it into arbitrary pieces and fry in vegetable oil for 5 minutes (or so depending on the size of the pieces) until fully cooked.

Step 3

Step 3
Cut the onion into small cubes, grate the carrots on a fine grater. Fry the onions and carrots in vegetable oil for 5-7 minutes over medium heat until soft. Add cream and chopped garlic and simmer for another 3 minutes.

Step 4

Step 4
Add the boiled chickpeas, stir, heat the mixture for a couple of minutes, add dried thyme if desired, and don’t forget about salt and pepper, and remove the mixture from the heat.

Step 5

Step 5
Place the prepared liver, vegetables with chickpeas and soft butter into the bowl of the food processor (I melted a piece of butter about 15 g and poured it on top of the pate).

Step 6

Step 6
We chop everything. Taste the pate and add salt and pepper if necessary.

Step 7

Step 7
The pate is ready, bon appetit!

Additional rubrics

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