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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