Conveniently, chickpea chips (or
chunks) are so much easier to fry or oven bake when the dough is frozen. As such, there is often a tray waiting
patiently in my freezer for some planned or random occasion – a pre-dinner
snack, an unusual canapé or just the afternoon munchies. I simply make the
batter whenever I have time – at least a day before intending to serve them.
Once the batter is made, all you need to do is cook them on a high heat to achieve a deliciously crispy bite.
stirring like crazy whilst you very slowly bring it to the boil. It thickens
unevenly and alarmingly. I use a handheld electric mixer for a few minutes at
the start of the cooking process otherwise my arm is completely useless by the time some hardcore stirring is needed when the mixture
becomes gloopy at the end of its cooking.
chunky fingers (serves 4 as a canapé)
½ – 1 tablespoon oil for frying
(I use coconut oil)
¼ teaspoon – or even less –
smoked paprika (optional)
200g sieved gram (chick pea)
flour, such as Doves
1 heaped teaspoon of good
quality vegetable bouillon powder (such as Marigold) or salt
Rosemary (you can add it finely chopped to the onions and/or use as a garnish)
Oil a dish, or use a silicon tray, that is roughly 15cm by 15cm.
- Fry the onion until golden brown, season accordingly – add the smoked paprika if using. Remove from heat and set aside.
- When measuring out the water, mix your vegetable bouillon powder with a minimal amount of hot water to dissolve it, then add sufficient cold water to reach the required amount.
- In a clean (and cool) saucepan, mix the sieved gram flour with the water. For your own sake, use an electric handheld mixer – or failing that – a balloon whisk.
- When you are confident the flour and water is thoroughly combined, turn on the heat and – still mixing – allow the mixture to slowly thicken. Do not stop stirring!
- Switch to a wooden spoon when the mixture becomes really thick. If it reaches simmering point then that’s fine but make sure it does not burn.
- Quickly add the onions, have a quick taste to ensure sufficient salt, and when you are struggling to stir, quickly tip the mixture into your prepared dish. Spread and smooth over with a spatula/pallet knife/your hands.
- By running a sharp knife through the mixture, score into chunky fingers – you’ll be frying or oven baking these later, so don’t make each piece too small otherwise it gets too fiddly.
- Leave to cool/place into the freezer if not needed straight away.
To finish off:
You can fry or oven bake
straight from the freezer. To bake, place onto a well-greased dish, into a
pre-heated oven and cook for 20-25 minutes on the hottest temperature possible
(about 230, depending on the model) until golden brown. Turn the chickpea chips
once half way through cooking. Garnish with extra rosemary if desired.
To fry, put a good glug of oil
into a wok or frying pan, and cook as you desire – shallow or deep fry or
somewhere in-between. Cook on each side until golden brown. Garnish with extra
rosemary if desired.
suggested using onions to add flavour and texture, but feel free to omit or experiment with other ingredients. A smattering of
parmesan is nice, for example.
I am sharing this recipe with My Legume Love Affair, a monthly blog challenge created by Lisa’s Kitchen, and this month hosted by Jagruti’s Cooking Odyssey