Chickpea terrine

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  • 125 g dried chickpeas
  • 2 large carrots
  • 1 small leek
  • 1 tbsp. butter or margarine
  • 5 leaves gelatine or 8 g powdered gelatine
  • 2 cloves of garlic
  • 2-3 tbsp. lemon juice
  • Chilli powder
  • Star anise
  • Coriander (ground)
  • Salt, pepper (ground)


  1. Soak the chickpeas overnight in ½ l cold water.
  2. The next day, boil for 2 hours until cooked in ¾ l slightly salted water.
  3. Peel the carrots and cut them into small cubes.
  4. Wash the leek and cut it into short strips.
  5. Lightly sweat the vegetables in the fat.
  6. Add 3 tablespoons of water and cook for 15 minutes.
  7. Season with salt and pepper.
  8. Leave the softened chickpeas to cool slightly and puree them.
  9. Dissolve the soaked gelatine in them.
  10. Add the crushed or finely chopped garlic.
  11. Mix in the carrots and leek and season with salt, lemon juice, chilli powder, coriander and star anise.
  12. Line a loaf tin (1 l) with smooth cling film to over the edges.
  13. Fill with the mixture and leave to cool completely.
  14. Place in a cool place for 30 minutes.
  15. Turn out of the tin and remove the film.
  16. Cut the chickpea terrine into slices. 

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