Chickpeas Chips

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

  For garnish

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.


  • Special bread for those who have wheat flour allergy.

  • Chickpeas flour consists of dried chickpeas, powdered like flour.


© 2019 Chef Osama. All Rights Reserved