Chickpea Fries With Roasted Red Pepper Mayo

jen and i have only met once but we talk to each other online everyday. it feels like i really know her. actually, if you read her blog (click here) you know all about her. everything. i asked jen to guest post because i love her. i love everything about her. that she’s open, fun and doesn’t give a crap. i also love that she is a fabulous cook and does’t even realize it. take it away jen!!!

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Certain foods have the ability to provoke vivid memories for me.

A warm piece of blackberry pie with vanilla ice cream takes me back to my grandmother’s kitchen in North Carolina.

Honey fried chicken tenders puts me in front of the Fry Baby in the kitchen of my childhood home.

And these chickpea fries have me sitting at a fancy table at Cafe Boulud, our favorite special occasion restaurant, on Palm Beach, sipping wine and gazing hungrily in to my husband’s eyes. (A fake-out so I can stab some food off of his plate.)

I’m a big fan of the chickpea.

I make a chickpea dish with coconut milk and curry spices that I’ll forever be thanking my cousin for.

My husband makes a really good, fresh hummus.

The Food Yenta turned me on to roasted chickpeas.

And then there are these chickpea fries.

Crispy on the outside and pillowy soft and creamy on the inside.

Va va voom.

My husband always gets lucky after a night out at Cafe Boulud. The wine, the service, the romantic ambience, the wine. He hasn’t quite been able to replicate that experience at home. (Probably because I’m the one doing the dishes.)

But he has figured out how to replicate these chickpea fries.

Chickpea Fries With Roasted Red Pepper Mayo Adapted from Food & Wine

• 2 cups chickpea flour
• 2 tbsp parsley, minced
• 2 garlic cloves, minced
• 1 tsp fresh ground pepper
• 1 tsp salt
• 2 1/3 cups water
• Vegetable oil for frying

1. Oil a 12 by 8 inch baking pan and place a sheet of wax paper or parchment paper on the bottom.
2. Combine the flour, parsley, garlic, pepper and salt in a heavy medium saucepan. Slowly whisk in the water until it becomes a smooth paste. Continue whisking the mixture over a moderately high heat until it is the consistency of a thick pancake batter. (About 5 minutes.)
3. Scoop the mixture in to the pan and smooth out with a spatula. Place another piece of wax or parchment paper on top. Refrigerate until cool. About an hour.
4. When the mixture is cool, turn it on to a cutting board. Cut in half lengthwise then slice crosswise in to 1/2 inch sticks.
5. Heat about 2 inches of oil in a deep skillet to 350 degrees. Working in two batches, fry the chickpea sticks until golden brown. Transfer to paper towels for draining and lightly sprinkle with salt. Serve with the roasted red pepper sauce.

Roasted Red Pepper Sauce

• 1/2 cup of roasted red peppers, drained
• 1 tsp oregano
• 2 cloves garlic pressed
• 1/4 tsp salt
• 1/4 tsp pepper
• 1-2 tbsp olive oil

Put the first five ingredients in to a food processor or blender. While blending, slowly add the olive oil through the tube until the dip has reached the desired consistency. Transfer to a bowl and serve with the warm chickpea fries.