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1
Put 2 cups water in a small saucepan, salt well, and bring to a boil (BTB) over high heat.
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2
Reduce the heat to low, whisk in the chickpea flour, and cook over low heat for 3 to 4 minutes, or until the mixture begins to thicken.
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3
Toss in the cumin, cayenne, and crushed chickpeas.
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4
When its done, the mixture will be thick like mashed potatoes, about 15 minutes.
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5
Taste itit should be REALLY good; if it isnt, reseason.
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6
Spread the mixture out in a lightly oiled 9-inch baking dish and chill until fully set, at least an hour (this can be done in advance).
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7
Cut the chilled mix into thick sticks, 3/4 to 1 inch wide.
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8
Coat a nonstick saute pan with olive oil and bring to high heat.
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9
While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet.
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10
Working in batches, cook the fries on all sides until golden and crispy, 3 to 4 minutes per side.
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11
Remove and drain on the paper towels, sprinkle with salt, and keep warm in a low oven.
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12
Preheat a grill.
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13
In a medium bowl, toss the shrimp with olive oil to coat and season with salt.
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14
Put the zucchini, onion, arugula, and pine nuts in a large bowl and toss with lemon juice and olive oil.
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15
Season with salt and make sure it tastes delicious!
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16
Grill the shrimp, turning once, until no longer translucent, 4 to 6 minutes total.
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17
Arrange the salad on serving plates and top each with a couple of chickpea fries and 2 shrimp.
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18
When you go to a fish store you might see numbers next to the shrimp.
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19
These numbers correlate to how many shrimp are in a pound (for example, 12/15 means there are between twelve and fifteen shrimp in a pound).
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20
The bigger the number, the more shrimp per pound; the smaller the number, the bigger the shrimp!
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21
For this recipe I recommend really big shrimp.
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22
These chickpea fries are also really good with aiolicheck out the recipe on page 82 for a Q&E (quick and easy) dipper for these lovelies!
