Oh, oh, oh, these are soooo good. Who would have thought that garbanzo flour, water, salt and pepper, and a bit of olive oil could taste so rich? So buttery?
This month, Lori of Lip Smacking Goodness chose chickpea (garbanzo) fries by Mark Bittman. Ever since I saw a similar recipe in Michel Richard’s Happy in the Kitchen, I’ve been wanting to make them, and I was happy that Lori picked this quick and easy recipe for Recipes to Rival. You can find the original recipe at Lori’s blog.
I cut the recipe in half, and then pan fried half of them in olive oil and baked the others. A light sprinkle of parmigiano reggiano, and I was good to go. Both versions were delicious; the fried ones were crispier, of course. The key to these, I think, is not to skimp on the salt. Think: polenta. If you don’t season it well, it never quite recovers. Ditto with these fries because, basically, they are a firm polenta made with garbanzo flour, not cornmeal.
I loved these, and I encourage you to give them a try. Be sure to check out the R2R blogroll to see what the other group members have been up to, and join us next month when we are making my pick! Recipe after the jump.
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