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!