These may look like super delicious fries made from potatoes, but you’re only half right. They are super delicious fries made from chickpeas! Oh yes, chickpea fries. Dipped in a not so average boozy date ketchup.
Cool, right? Super crunchy on the outside, and squishy on the outside. Just like a fry should be. I got all crafty with some dill, but you could really top these with any seasoning and you’ve got yourself a one way ticket to Delicious Town. (I’m so sorry I said that. I take it back. I wish I could blame lack of sleep but I sleep like 9 hours a night and it’s delightful.)
And can we talk about how cute these cones are? I’m kind of obsessed with the goodies over at Restaurantware. They make eco-friendly biodegradable, affordable products that look great too. Remember when I cooked at the OneTable event a few weeks back? We were looking all over for cute plates or spoons and Restaurantware had them all along! Doh. Anyhoo, they sent me some cool products to try, so expect to see them in some more recipes! (Like confetti straws!!)
Back to the chickpea fries.
These are actually made from chickpea flour, which they have near the other fancy gluten free flours. You may even be able to find it in bulk! Just simmer with water and oil, chill, cut, fry, eat. I can do that! You can serve them with ordinary ketchup, or even an aioli or yogurt sauce would be lovely. But I had some dates lying around, a a little red wine, so I blending them together into one heck of a ketchup. Yes ma’am.
The result?? Not to get political, but Chickpea Fries for president!!
- For chickpea fries:
- 3¾ cup water
- ¼ cup oil (I used olive oil)
- 2½ teaspoons kosher salt, plus more for garnish
- 2 cups chickpea flour
- 2 tablespoons fresh dill, minced, plus more for garnish
- Oil for frying
- For date ketchup:
- 1 cup ketchup
- 10-12 Medjool dates, pitted
- ⅓ cup dry red wine
- Kosher salt and pepper to taste
- First, make your chickpea fries! Line a baking sheet with parchment or wax paper and set aside.
- Bring water, oil and salt to a boil in a large stock pot over medium high heat. Add chickpea flour and dill and keep stirring while cooking until all the water is absorbed and there are no lumps, about 3 minutes. It should be thick like oatmeal. Anyone else love oatmeal?
- Pour the chickpea mixture into the pan and spread to make it as even as possible. Refrigerate for 20-30 minutes to firm, or up to 2 days.
- Meanwhile, make your ketchup. Place ketchup, dates and wine in a medium stock pot and bring to a boil. Lower to a simmer, and simmer, stirring occasionally for 15 minutes until thick and deep red. Add a little water if the ketchup is sticking to the bottom or getting too thick.
- Transfer ketchup to a blender and blend away until smooth! Add salt and pepper to taste.
- When ready to fry, heat 2 inches of oil to 350 degrees F in a pot or deep pan. Fry fries in batches, so not to overcrowd the pan, until golden brown. Blot on paper towels, and sprinkle with more salt and dill immediately. Eat right away! So only fry what you want to eat. With date ketchup!
This post is sponsored by Restaurantware, but all opinions are my own. Jew rock!