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Chickpea Fries with Nomato Sauce

Chickpea Fries with Nomato Sauce
Photography by: Sam Wilkinson

Chickpea Fries with Nomato Sauce

Recipe by: Clement Pedro  
Serves: 4
Preparation time: 10 minutes (+2hours Chilling Time)
Cooking time:  40-50 minutes          
4 cups water
2 cups chickpea flour
Salt to taste
1T Cajun spice mix
2T Coconut oil
For the Nomato sauce
2 large beetroot, skin removed and roughly chunked
1 onion, roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves
1 carrot, roughly chopped
3T extra virgin olive oil
Salt and freshly ground black pepper to taste
1T Smoked paprika
2t ground cumin
¼ cup apple cider vinegar
Thick plain yoghurt to serve
Lemon wedges to serve
Parsley to garnish
Add the water to a pot and bring to a gentle simmer. Combine the chickpea flour, salt and Cajun spice mix before adding to the simmering water.
Stir to prevent any lumps forming. The mixture will be ready once it becomes as thick as polenta or a thick porridge.
Pour the mixture into a greased rectangle dish and place in the fridge to set and chill for 2 hours or until firm.
Turn the set mixture out onto a cleaned work surface then roughly cut out long chips. Be careful when separating the chips as the as still delicate.
Heat the coconut oil over a medium heat. Carefully add the chips to the pan and cook for about 4 minutes or until evenly browned and crisp. Place on a serving dish and season with extra salt and Cajun spice mix.
For the Nomato sauce:  Place the vegetables on roasting tray and coat with the olive oil before seasoning and tossing together. Place in the oven to roast for 35 minutes or until tender and slightly charred.
While still hot, add the roasted vegetables to a blender along with the paprika, ground cumin and apple cider vinegar. Blend until smooth, taste before adding extra seasoning if needed.
Serve with yoghurt on the side or stirred through the yoghurt.

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