Garlic chickpea chips

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1658
Garlic chickpea soups Easy Food
Serves 2-3
225g chickpea flour 
2 tbsp fresh parsley, finely chopped
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
550ml water
Vegetable oil, for frying

  1. In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, salt and pepper.
  2. Whisk in the water gradually until a smooth paste forms. Place the mixture over a medium-high heat and boil for 5-6 minutes, whisking constantly, until very thick. Beat with a wooden spoon until smooth.
  3. Scrape the dough into a lightly oiled 30 x 19cm baking tray and press a piece of cling film directly onto the dough, pushing it down into the tray. Allow to come to room temperature, then place in the fridge for at least six hours or overnight if possible.
  4. In a medium pan, heat 5cm of oil to 180˚C. If you don’t have a thermometer, you can check whether the oil is at the right temperature for frying by dipping the handle of a wooden spoon into the oil. The oil should start to bubble steadily. If it bubbles very vigorously, the oil is too hot. If no bubbles, or very few, pop up, then it’s not hot enough.
  5. Turn the chickpea dough out onto a chopping board. Cut it in half lengthwise, then slice crosswise into 2cm-wide sticks.
  6. Working in batches, fry the chickpea chips for 2-3 minutes until golden brown. Using a slotted spoon, transfer the chips to kitchen paper to drain. Sprinkle with salt and serve immediately.

MAKE IT YOURS:You could also use a deep-fat fryer to cook these chips. If you’re not a fan of garlic, it can easily be omitted.


Per serving: 657kcals, 34.1g fat (6.1g saturated), 69.8g carbs, 12.1g sugars, 22.1g protein, 19.9g fibre, 1.193g sodium