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