Lighter Chopped Liver
Using garbanzo beans in place of chicken livers makes for a healthier, lighter version of chopped liver.
1/2 pound chicken livers
2 tablespoons vegetable oil
2 medium onions, chopped
1 (15-ounce) can garbanzo beans, rinsed
4 to 5 tablespoons chicken broth
1 large hard-boiled egg, grated
Salt and freshly ground black pepper
- Preheat the broiler with the rack about 3-inches from the heat.
- Put the livers on a foil-lined broiler pan and sprinkle with kosher salt. Broil 3 minutes or until the top is light brown. Turn the livers over and broil 3 minutes more or until cooked through and color is no longer pink; cut to check. Cool livers slightly.
- Heat vegetable oil in a large, heavy skillet over medium-low heat. Add onions and sauté, stirring often, 15 to 20 minutes or until brown.
- Grind garbanzo beans and 4 tablespoons broth in a food processor. Transfer to a bowl.
- Chop the liver in a food processor. Add onions and chop with on/off pulses until blended in.
- Return garbanzo beans to processor and pulse to blend, adding 1 tablespoon broth if needed. Transfer to a bowl.
- Lightly mix in egg. Season well with salt and pepper. (Chopped liver can be kept, covered, 2 days in refrigerator.)
- Serve well chilled.
Makes 8 servings.