vegetable bed
Chickpea and mushroom vegetable pâté – A healthy delicacy for any meal
When it comes to plant-based dishes, it is essential to let our imagination soar. A well-thought-out recipe will not only enrich the meal but also bring a touch of joy in every bite. The chickpea and mushroom vegetable pâté is an appetizer that can be served at any time of the day, from a healthy breakfast to a light dinner. Moreover, it is easy to prepare and packed with nutrients.
Preparation time
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Total: 1 hour 20 minutes
- Number of servings: 6-8 servings
Ingredients
- 250 g dried chickpeas
- 1 kg mushrooms (preferably champignon)
- 3 carrots
- 3 medium-sized dried onions
- 2 medium potatoes
- 1 head of garlic
- 50 ml olive oil
- 5 green garlic stalks
- 5 green onion stalks
- 200 g butter (or margarine for the vegan version)
- Ground black pepper (to taste)
- Thyme (to taste)
- 2 bay leaves
- Coarse salt (to taste)
Brief history
Vegetable pâté is a healthy and tasty alternative to meat dishes, popular among vegetarians and vegans. This recipe combines the natural flavors of vegetables with the protein from chickpeas, creating a creamy and nourishing dish. This delicacy can be customized with various ingredients, depending on tastes and preferences.
Step by step
1. Preparing the chickpeas
- Start by washing the chickpeas and soaking them in cold water for about 8 hours or overnight. This step is crucial to reduce cooking time and facilitate digestion.
2. Boiling the chickpeas
- The next day, drain the chickpeas and place them in a pot with fresh water, adding the bay leaves and a bit of thyme. Boil the chickpeas over medium heat for about 1 hour or until soft. If you prefer, you can use a pressure cooker to speed up the process.
3. Preparing the vegetables
- In the meantime, clean and wash the mushrooms, slicing them. In a large pot (about 5 liters), add the olive oil and heat it over medium heat. Add the mushrooms and cover with a lid. Let them soften for 10 minutes.
- Clean the carrots, onion, and potatoes. Cut the carrots and onion into small cubes and add them to the pot. Stir occasionally, letting them soften for another 10 minutes.
- Clean the potatoes, cut them into cubes or slices, and add them to the pot. Mix well and let them cook until all the vegetables become soft, about 10-15 minutes.
4. Mixing the ingredients
- Once the chickpeas are boiled and the vegetables have cooled, drain the chickpeas and put them in a blender along with the vegetable mixture. Add the butter (or margarine) and blend everything until you get a smooth paste. If the mixture is too thick, you can add a bit of sparkling mineral water to make it creamier.
5. Seasoning
- Pour the pâté into a large bowl and add salt, pepper, and other spices to taste. Taste the mixture and adjust the seasonings if necessary. If you want to enhance the flavor, you can add fresh herbs, such as dill or parsley.
6. Cooling and serving
- Transfer the pâté into an airtight container and let it chill in the fridge for at least 1-2 hours, or overnight, to firm up. This step is essential for achieving the perfect consistency.
Useful tips
- Variations: You can experiment with different vegetables, such as bell peppers or zucchini, to achieve a different taste. Additionally, adding spices like curry or turmeric can completely transform the flavor profile.
- Serving: The pâté can be served on toasted bread slices, crackers, or with fresh vegetables like carrots and celery. It is also ideal for parties or quick snacks.
- Storage: The pâté keeps well in the fridge for 5-7 days or can be frozen for later use.
Nutritional benefits
This vegetable pâté is rich in protein due to the chickpeas, which are also an excellent source of fiber. The vegetables add essential vitamins and antioxidants, while the olive oil provides healthy fats. It is a healthy option for those looking to reduce meat consumption without compromising on taste.
Frequently asked questions
- Can I use other types of vegetables? Absolutely! Any vegetable you choose will add a unique touch to your dish.
- Is it suitable for vegans? Yes, by replacing butter with margarine or vegetable oil, the pâté becomes completely vegan.
- How can I reduce cooking time? By using a pressure cooker to boil the chickpeas, you can significantly reduce the cooking time.
Ideal pairings
This pâté pairs perfectly with a fresh vegetable salad, with rolls or whole grain bread. You can accompany the dish with a glass of dry white wine or herbal tea to complete a healthy and delicious meal.
Personal note
I fondly remember the first time I cooked this vegetable pâté. It was a true revelation! The flavors blended harmoniously, and the creamy texture pleasantly surprised me. I encourage you to try this recipe too. Every bite will bring a smile to your face and turn any meal into a celebration of taste!
Savor every moment spent in the kitchen and enjoy this healthy delicacy!
The night before, wash the chickpeas and soak them like you would with beans. The next day, when you decide to enter the kitchen, boil the chickpeas together with bay leaves and a little thyme. Salt to taste. Chickpeas take quite a while to cook, but considering you have plenty to do in the meantime, you can boil them in a regular pot, and if you're worried about the heat in the kitchen, you can use a pressure cooker. Wash the mushrooms, clean them, and slice them regardless of size. In a larger pot (about 5 liters), heat the oil on the stove, then pour in the mushrooms and cover them with a lid. While the mushrooms soften, clean the rest of the vegetables (except for the potatoes), wash them under cold water, chop them a bit, and add them to the pot with the mushrooms. Let them soak for about 10 minutes over medium heat, covered with a lid, after which you peel the potatoes, wash them, and cut them into cubes or slices that you add to the pot. Stir and let it cook covered for another 10 minutes until the potatoes soften. Once the potatoes are done, turn off the heat and let everything cool. If the chickpeas have boiled, drain them and let them cool as well. When all these ingredients have cooled, chop them finely in a food processor (very fine sieve) or a blender. I used the blender option; I find it more pleasant to use, and I think it results in a finer texture. Chop well and finally add the butter/margarine and mix until everything is well incorporated. If it's too dry, you can add a little sparkling mineral water (it makes the mixture finer). Pour everything into a bowl (you will get a considerable amount) and adjust with spices and salt if necessary. Since it turned out to be quite a lot, I divided the amount in two; I kept one half for consumption and put the other half in a freezing box for later, on those busy days when you barely find your way to the kitchen. Don’t be alarmed if the mixture is a little softer; after a night in the fridge, it will firm up and have a pâté-like consistency. It was a pleasant surprise for me as well (I have often made irreparable mistakes, but I won’t tell you about them because, firstly, I’ve forgotten the details, and secondly, I don’t want to tempt you as it’s not worth it). How delightful it can be to encounter perfect flavor companions on your taste journey, blends of greens and chickpeas, combined textures that remind me of a calm sunrise with gentle apricot-scented breezes. Dig in eagerly with a spoon into the paste you gaze at in amazement, and you’ll see that the adventure is just beginning when, on the barely green hilltops, you find the pirates' treasure that crowned your childhood dreams, and at the slightest breeze, you’ll gaze in bewilderment at the red beak of a parrot lost in a story. Well, don’t worry, the adventure on the foamy waves is just beginning, so quickly prepare your treasure chest of memories to hide it like a treasure more precious than that of the pirates, and then dive confidently into the clamor and joyful cries of a parrot, for it too has felt that summer has come.
Ingredients: 250 g chickpeas, kg mushrooms, 3 carrots, 3 medium dried onions, 2 medium potatoes, 1 head of garlic, 50 ml olive oil, 5 green garlic stalks, 5 green onion stalks, 1 pack of butter (200 g) or margarine (I don't use margarine, but for the vegan option I don't know another alternative, although butter is healthier), ground black pepper, thyme, 2 bay leaves, coarse salt
Tags: appetizers vegetarian paste
