2.0 Litre Container
With rosemary, garlic, and parmesan cheese, these ready-to-dip fries make the perfect snack or appetiser.
2.0 Litre Container
1 pound (455 g) dried chickpeas
2¾ cup (660 ml) whole milk
1 teaspoon rosemary leaves, chopped
1 garlic clove, peeled
½ cup (60 g) grated Parmesan cheese
1 cup (240 ml) olive oil
1. Place chickpeas into the Vitamix container and secure the lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to the highest setting. Blend for 30 seconds.
4. Reserve 1 cup (150 g) of the chickpea flour, plus extra for dusting, for the recipe and store the rest in an airtight container.
5. In a medium sauce pot bring the milk, rosemary and garlic to a boil and then reduce the heat and allow to steep for 5 minutes.
6. Whisk in the flour into the mixture and bring the heat back up to medium high. Cook for a minute or two until the mixture starts to release from the sides of the pan.
7. Place mixture into the Vitamix container, add the parmesan and secure the lid.
8. Select Variable 1.
9. Turn the machine on and slowly increase speed to the highest setting. Blend for 30 seconds.
10. Line an 8-inch (20 cm) square baking pan with plastic wrap with enough extra to fold over the chickpea mixture.
11. Refrigerate for 2 to 3 hours till firm.
12. Remove the plastic wrap and place on a cutting board. Slice into 2 inch long by ½-inch (1.3 cm) wide slices.
13. In a small sauce place olive oil about ½-inch (1.3 cm) in the bottom of the pan.
14. Heat the oil on medium high (350°F/180°C), roll the fries in extra chickpea flour and in batches of 4 or 5, pan fry the chickpea fries until golden.
15. Serve immediately.
After frying sprinkle with more fresh parmesan and chopped rosemary. Sweet chili garlic sauce is a great dip for these, along with a spicy sriracha aioli.
|Serving Size||1 serving|
|Amount Per Servings|
|Total Fat||14 g|
|Saturated Fat||3 g|
|Total Carbohydrate||26 g|
|Dietary Fibre||7 g|