Ingredients

Method

• 1 x 340 g chickpeas can, drained (reserve the liquid)
• 250 g chickpea flour
• 4 cups vegetable stock
• Salt, to taste
• Vegetable oil, for deep-frying
• For the smoky tomato relish:
• 4 ripe tomatoes, finely chopped
• 1 red onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 T tomato paste
• 2 red chillies, finely chopped
• 5 T parsley roughly chopped
• 1⁄2 cup red wine vinegar
• 2 t Woolworths Lazy Kettle Hickory Liquid Smoke
• Salt, to taste

Method

Ingredients

Place the chickpeas, chickpea flour, vegetable stock and salt in a blender and blend until smooth.

Transfer to a pot over a medium heat and whisk until the mixture thickens, then transfer to a square, greased container large enough to hold it. Chill for 1 hour.

Heat the oil in a large pan. Turn the set chickpea mixture out onto a work surface and cut into long chips. Carefully place the chips into the hot oil and cook for 1 minute, or until crisp and golden. Drain on kitchen paper and season with salt to taste. Serve with the smoky tomato relish.

To make the smoky tomato relish, combine all the ingredients and set aside to stand for 30 minutes.

Cook's note: Use the chickpeas liquid to make this vegan meringue mess cake.

Discover more recipes starring chickpeas here.