Chickpea pate with vegetables
I was a little distrustful of the recipe, but my guests were thrilled last night and it disappeared in an instant.
Preparation steps
- Drain the chickpeas, rinse it under running water and remove the skin. Finely chop the shallots (onion), and saute it with 3 tablespoons of olive oil and a tablespoon of warm water over low heat (5-6 minutes). Add the chickpeas, salt and sauté together for 3-4 minutes. Puree with a mixer - add 2 tablespoons of olive oil, lime juice, a little freshly ground pepper and adjust the density by adding a couple of tablespoons of vegetable stock if necessary (the cream should still be quite firm).
- Using a vegetable peeler, cut 1 carrot and 1 zucchini into thin strips. Cook them for 1-2 minutes in boiling, salted water. Remove them with a slotted spoon and immediately place in a bowl with very cold water, then dry well on kitchen paper.
- Coat the oblong mold first with clear (plastic) foil and then alternately with strips of carrot and zucchini, but so that one part remains outside the mold (so you can close at the end).
- Cut the remaining carrots and zucchini into sticks and cook for 3-4 minutes in boiling salted water, immerse them in very cold water, then dry on kitchen paper.
- Put one part of the chickpea cream on the bottom of the mold, cover with part of the sliced vegetables, and so on until you have used it all up. The cream is thick so it is not easy to spread, but with a little patience and slowly, you can.
- When you're done, bend the strips of carrot and zucchini over to close (this will be the bottom for you later). Leave to cool in the fridge for at least 6 hours Turn the mold onto a serving plate, remove the foil and cut into slices. Serve with bread (baguette) or crackers.
