After having traveled 22 hours from Cape Town, South Africa to Washington Dulles, transferred my luggage and checked in for my flight to Montreal, Canada, I thought I was home free! Never count your chickens before they hatch.
20 minutes prior to boarding, United Airlines announced the cancellation of my flight due to weather. Looks of despair, a frantic sprint to the help counter and finally a new ticket gave me hope that I would make it to Montreal that night. Sadly that was not in the cards. When I arrived at Boston‘s Logan Airport, I discovered that I had no flight to Montreal until the next day at 7 a.m.
To make a long story short, I ended up in Cambridge, staying with friends who introduced me to their favorite corner restaurant. Chef Will Gilson, of Gilson’s Garden at the Cellar, is a man after my own heart or at least my stomach. It is here that I had the chance to taste, and later acquire the recipe for his chickpea fries. A simple yet satisfying dish that is great served with a homemade tomato sauce and some farm fresh cheese.
- 2 cups milk
- 2 cups chickpea flour
- 1 cup crated Parmesan cheese
- 1 tsp salt
- Bring milk and salt to a boil in a medium saucepan.
- Wisk in 1 cup of chickpea flour.
- Wisk in 1 cup parmesan cheese.
- Wisk in final cup of chickpea flour.
- Cook for a few minutes over low heat. Mixture will begin to form a ball.
- Spread out in a pyrex dish.
- Let cool and slice into fry shaped pieces.
- Serve with roasted tomatoes
- Heat olive oil and fry until golden on all sides.
They can also be made for vegans by using a rice or soy milk rather than cow’s milk. Enjoy!