BAKED CHICK­PEA STICKS

Women's Health Australia - - FOOD HUB -

These chick­pea sticks taste as good as they look and their crisp­ness comes from be­ing baked. Chick­peas are high in pro­tein as well as fi­bre, and, like all the dishes in the Far­macy kitchen, they are gluten-free and taste divine. The sticks are made from chick­pea flour, re­tain­ing all the nu­tri­ents, and they are a great source of plant-based iron. These are fun to eat and great to share – per­fect as party food or a pre-din­ner snack.

GF NF VG

SERVES 6

PREP TIME: 20 MINS, PLUS 2 HOURS REFRIGERATION

◆ 115g chick­pea flour

◆ 500ml cold wa­ter

◆ 1 tsp salt

◆ 1 chilli

◆ 1 tsp seed mix (toasted co­rian­der, cumin and fen­nel seeds)

◆ ½ tsp lemon zest

◆ ¼ tsp gar­lic pow­der

◆ 1 tbs olive oil, plus ex­tra for cook­ing TO GAR­NISH (OP­TIONAL)

◆ Sesame seeds

◆ Pa­prika

◆ Chopped herbs

◆ Tahini sauce (see above)

1. Blend all the in­gre­di­ents to­gether in a food pro­ces­sor un­til smooth. Trans­fer the con­tents to a saucepan and cook over a low heat, stir­ring con­tin­u­ously, for about 10 mins. You will end up with a con­sis­tency sim­i­lar to clot­ted cream or thick por­ridge. Pour into an oiled bak­ing dish and re­frig­er­ate un­til set. This will take about 2 hours.

2. Pre­heat the oven to 180˚C. Re­move the mix­ture from the dish and cut into chip shapes. Place on an oiled bak­ing tray to pre­vent them stick­ing and then bake un­til they’re golden brown, about 30 mins.

3. Serve sprin­kled with sesame seeds, pa­prika and chopped fresh herbs, or dip in tahini sauce.

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