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Chickpea fries with smoky tomato relish

Chickpea recipes

Chickpea fries with smoky tomato relish

15 minutes

59 of 70

Chickpea fries with smoky tomato relish

By Abigail Donnelly

Serves Serves 6 (as a side)

Difficulty Medium

Prep Time 45 minutes, plus 1 hour’s chilling time

Cooking Time 15 minutes

Ingredients

1 x 340 g chickpeas can, drained (reserve the liquid)
250 g chickpea flour
4 cups vegetable stock
Salt, to taste
Vegetable oil, for deep-frying

For the smoky tomato relish:

4 ripe tomatoes, finely chopped
1 red onion, finely chopped
4 garlic cloves, finely chopped
3 T tomato paste
2 red chillies, finely chopped
5 T parsley roughly chopped
1⁄2 cup red wine vinegar
2 t Woolworths Lazy Kettle Hickory Liquid Smoke
Salt, to taste

Method

Place the chickpeas, chickpea flour, vegetable stock and salt in a blender and blend until smooth.

Transfer to a pot over a medium heat and whisk until the mixture thickens, then transfer to a square, greased container large enough to hold it. Chill for 1 hour.

Heat the oil in a large pan. Turn the set chickpea mixture out onto a work surface and cut into long chips. Carefully place the chips into the hot oil and cook for 1 minute, or until crisp and golden. Drain on kitchen paper and season with salt to taste. Serve with the smoky tomato relish.

To make the smoky tomato relish, combine all the ingredients and set aside to stand for 30 minutes.

Cook's note: Use the chickpeas liquid to make this vegan meringue mess cake.

Discover more recipes starring chickpeas here.