Photography © 2014 by Jim Franco
Although this recipe is fairly labor-intensive, it is well worth the work. You may want to double the recipe since it disappears quickly from the table, and you may want to keep some for delicious leftovers. It is also best to make it the day before you’re planning to serve it to let the flavors blend and intensify. Serve this fantastic spread with matzo or crudités.
Serves 8 to 10
¼ cup walnuts
1 cup dried chickpeas, covered with water and soaked overnight in the refrigerator
1 bay leaf
3 tablespoons extra-virgin olive oil
6 portobello mushrooms, stemmed, peeled, and finely diced
1 white onion, finely diced
1 tablespoon sea salt, plus more if needed
½ teaspoon freshly ground black pepper, plus more if needed
1) Preheat the oven to 350° F.
2) Spread out the walnuts on a baking sheet and roast them for about 5 minutes, until lightly browned. Remove from the oven and let cool. Peel the walnuts and set aside.
3) Bring 4 cups of water to a boil in a large pot. Drain the chickpeas and add to the pot with the bay leaf. Cook uncovered over high heat until tender, about 45 minutes. Drain, remove the bay leaf and let cool.
4) Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the mushrooms and cook for 20 minutes. Drain and set aside.
5) In another sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, decrease the heat and cook over medium-low heat until caramelized, about 30 minutes. Remove from the heat and let cool.
6) Transfer the walnuts, chickpeas, mushrooms, onion, the remaining 1 tablespoon of olive oil, salt, and pepper to a blender and blend until smooth. Taste and adjust the seasonings, if necessary. The chopped liver will keep, covered, in the refrigerator for up to 2 days before serving. Serve in a bowl at room temperature.
Reprinted with permission from “Vegan Holiday Cooking from Candle Café,” by Joy Pierson, Angel Ramos and Jorge Pineda © 2014. Published by Ten Speed Press.