Chickpea Fries, Date and Earl Grey Tea Ketchup

Chickpea Fries, Date and Earl Grey Tea Ketchup
Chickpea Fries, Date and Earl Grey Tea Ketchup

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Peter Kuruvita

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  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name


  • 1 tbsp. coconut oil
  • 1 white onion, brunoise
  • 2 cloves garlic, microplaned
  • 1 tsp. cumin seed, toasted until fragrant and ground in mortar & pestle
  • 1 tsp. coriander seed, toasted until fragrant and ground in mortar and pestle with cumin
  • ½ tsp. chili flakes
  • 250ml coconut milk
  • 6 Dilmah Earl Grey tea bags
  • 1 cup cooked chickpeas, coarsely pulsed in the robot coupe or food processor
  • 100g besan flour (chickpea flour)
  • ½ cup coriander leaf, chopped
  • ½ cup parsley, picked and chopped
  • Salt and pepper to taste


  • 1 tbsp. coconut oil
  • ½ tbsp. yellow mustard seed
  • 2 golden shallots
  • 3 large cloves of garlic rough chopped
  • 2 Dilmah Earl Grey tea bags
  • ¼ cup brown sugar
  • Pinch of ground allspice
  • ½ L dates soaked overnight then roughly chopped
  • 1 whole chipotle pepper in adobo (chopped roughly)
  • 150g peeled tomatoes
  • 20ml sherry vinegar
  • Salt and Pepper to taste

Methods and Directions

  • Melt Butter in a large heavy bottomed pot, add onion and garlic and sweat (without colour) until translucent.
  • Add chili flake toasted and ground spices and cook for further 2 minutes to infuse.
  • Add milk and bring to a simmer (being sure not to scorch the milk)
  • With a stiff whisk, whisk in the besan flour and continue to whisk until thickened and flour is cooked out (appx. 3 minutes, being sure not to burn the mixture on the bottom of the pot) fold in coarsely chopped chickpeas and cook for a further 1 minute.
  • Remove from heat and fold in chopped herbs and salt and pepper to taste.
  • Set mixture in a greased ½ hotel pan, lined on the bottom with non-stick paper and place in a shallow ice bath to chill quickly to lengthen shelf life.
  • Once set and fully chilled, cut into 1” X 3 inch bricks as needed for service.
  • Chickpea fries should last 5 days if chilled quickly and properly.


  • Sweat shallot and garlic in a heavy bottomed pan add remaining ingredients and cook down until thick.
  • Season to taste and puree in a vita prep blender.
  • Pass through a fine mesh strainer and chill quickly over ice.

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