Vegetarian chickpea pâté with vegetables
Ingredients (serves 4)
- Rapeseed oil 3tbsp
- Bay leaf 5 pcs.
- Onions 2 pcs.
- Garlic cloves 4 pcs.
- Allspice 10 pcs.
- Carrots 2 pcs.
- Parsleys 2 pcs.
- Celeries ½
- Leek 1 pcs.
- Tinned chickpeas 480 g
- Herb pepper 1 tbsp
- Smoked paprika ½tsp
- Eggs 2 pcs.
- Corn flour 1 tbsp
- Salt and pepper to taste
Method:
- Preheat the oven to 150°C and set the Roasting with steam / P09S cycle.
- Lightly heat oil in a frying pan, fry the bay leaves and allspice until golden brown, then remove from the pan.
- Throw in diced onion and garlic, fry for a few minutes.
- Add the remaining finely diced vegetables and spices and braise, under the lid, until soft.
- Blend half of the vegetables and chickpeas.
- Cool the ingredients and mix in the remaining chickpeas with the seasoned vegetables.
- Add eggs and corn flour.
- Mix thoroughly and season with salt and pepper.
- Put the mixture into the greased baking tin.
- Bake for 50 - 60 minutes. After baking, cool and refrigerate for at least 1 hour.
See other recipes for
FullSteam oven
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