Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a food processor, combine 600 grams of drained and rinsed chickpeas, 1 finely chopped medium shallot, 2 minced cloves of garlic, 1/4 cup of chopped fresh flat-leaf parsley, the leaves from 2 sprigs of fresh thyme, the finely chopped leaves from 1 sprig of fresh rosemary, 1/4 cup of vegetable broth, 2 tablespoons of olive oil, 2 tablespoons of all-purpose flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper, then pulse until the mixture is mostly smooth but still has some texture.

2. 2

   Transfer the chickpea mixture onto a sheet of plastic wrap, shaping it into a compact log approximately 5 centimeters in diameter and 15-20 centimeters long, then tightly roll the plastic wrap around the log, twisting the ends to secure it.

3. 3

   Preheat a water bath to 85°C (185°F) for sous-vide cooking and carefully place the wrapped chickpea terrine log into the water bath, ensuring it is fully submerged, then cook for 2 hours.

4. 4

   After 2 hours, remove the terrine from the water bath, immediately plunge it into an ice bath for 15 minutes to halt the cooking process and cool it down, then refrigerate the terrine for at least 4 hours, or preferably overnight, to firm up completely before slicing.

5. 5

   While the terrine chills, prepare the red wine reduction by combining 1 cup of dry red wine, 1/4 cup of beef broth, 1 small minced shallot, and 1 bay leaf in a small saucepan over medium heat, bringing it to a simmer.

6. 6

   Reduce the wine mixture by half, approximately 10-15 minutes, until it lightly coats the back of a spoon, then remove the bay leaf and stir in 1 tablespoon of unsalted butter until melted and fully incorporated, keeping the reduction warm.

7. 7

   Once the terrine is firm, unwrap it and slice it into 1.25 centimeter thick rounds; at this point, you can serve them chilled or gently pan-sear the slices in a hot pan with a drizzle of olive oil for 2 minutes per side until lightly golden.

8. 8

   Arrange two to three slices of the Sous-Vide Chickpea and Herb Terrine per serving on plates and spoon the warm red wine reduction generously over each slice before serving.