Preparation 30 min
Cooking time 20 min
Refrigeration time: at least 4 hours
- In a large stock pot, bring water, milk, garlic, salt and a few grinds of pepper to a simmer.Heat a pan over medium heat. Add coriander, fennel seeds and black peppercorns; toast to release the oils and aromatics, shaking the pan to avoid burning.Add all these spices to a spice grinder and grind until fine powder is achieved. Remove the garlic and add these spices to the simmering milk and water mixture; then add butter and olive oil.
- When the milk mix begins to foam, add chickpea flour, whisking vigorously to avoid clumping. Lower the heat to allow the mixture to cook slowly and let simmer on low for 10-12 minutes.
- When the mixture has thickened and cooked, turn the heat off and pour onto a 9X13 sheet pan lined with parchment paper. Chill in fridge for at least 4 hours.
- In a big saucepan heat canola oil until it reaches 350°F. Meanwhile, cut chilled chickpea into rectangular shapes (large french fries). Gently place the chickpea fries into hot oil and fry until golden brown, about 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt and use Stefano Faita pizza sauce for dipping.