Chickpea Fries with Sage and Parmesan

1. 1

   In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat.

2. 2

   Reduce the heat to moderately low and gradually whisk in the chickpea flour until smooth.

3. 3

   Stir constantly with a rubber spatula until the mixture thickens, about 2 minutes.

4. 4

   Season with salt and pepper.

5. 5

   Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly sprayed with vegetable oil spray; spread into a 1/4-inch layer.

6. 6

   Cover with parchment paper and refrigerate until firm, 2 to 3 hours.

7. 7

   Pour 1 inch of canola oil into a wide skillet and heat it to 350, or until a piece of bread bubbles rapidly when added to the hot oil.

8. 8

   Meanwhile, cut the chickpea mixture into 2-inch squares.

9. 9

   Fry the squares in batches until golden brown, about 1 minute per side.

10. 10

    Transfer the squares to a rack lined with paper towels to drain, then keep them warm in a low oven while you fry the rest.

11. 11

    In a bowl, mix the sage and Parmesan cheese.

12. 12

    Toss the fries in the cheese and sage mixture until coated; serve warm.

* Per serving · 4 servings · Values may vary.

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