Chickpeas Chips

Prep. 15 mins

Cooking 20 mins

Serving 4

Gluten Free

INGREDIENTS Measurements

2 Cups stock (chicken or meat)

1 Cup milk

2 teaspoon ground cardamom

Salt and pepper

4 Cups chickpeas flour

2 Garlic cloves

2 tablespoons fresh coriander, chopped

Oil for frying

1/2 Cup chickpeas, boiled

1/2 Cup basil sauce (pesto sauce)

Put stock and milk in a saucepan over medium heat; add cardamom, season with salt and pepper, bring to boil.
Reduce heat and add chickpeas flour gradually while stirring until soft dough is formed.
Heat oil in a skillet over medium heat, add garlic, stir for 3 minutes or until golden then add coriander.
Add garlic, coriander mixture to dough, mix until well combined.
Roll out dough in a greased tray into 1 ½ cm thick dough.
Leave to cool, then cover and refrigerate for half an hour until firm.
Cut dough into equal squares then divide to triangles.
Heat oil in a skillet over a medium heat, fry chickpeas bread slices until golden.
Remove and place on a paper towel to absorb excess oil, Set aside to cool.
Chop the boiled chickpeas in a chopper; add basil sauce (pesto), place the mixture in a pastry bag.
Top chickpeas triangles with the green sauce and pieces of boiled chickpeas or black olives and diced tomatoes.