Chickpeas Sticks with Rosemary and Chilli
These chickpeas sticks with rosemary and chilli are perfect for those savoury cravings moments.
Much tastier than a bag of franken-crisps, so delicious, light and healthy!
Ingredients
600ml water
100g organic chickpeas flour
50g organic corn flour
1 tsp red chilli flakes (Cayenne pepper, Aleppo chilli or paprika are good too)
1 tsp fresh or dried rosemary
A pinch of good quality sea salt
1 tsp extra virgin olive oil
How to
Put the water in a pot on the stove on a medium-high heat. While is getting warmer, add the extra virgin olive oil with chilli, rosemary and salt and mix well. Bring it to boil.
When the water is boiling, lower the heat to a medium-low and slowly add the flours and gently mix.
Keep mixing, until it reaches a polenta-like consistency. You will know it’s ready when it peels off from the side of the pot by itself.
Cover an oven tray with oven paper and pour the mixture on it, levelling it with a spatula until it has a thickness of ½ cm.
Wait until it cools down and cut it in long stripes.
For the width, the thinner you cut the sticks, the crispier they will be.
Bake the sticks in the oven at 200 degrees, until golden on one side. Turn the sticks over and let them bake 5 minutes more.
Ready!
You can enjoy these chickpeas sticks with rosemary and chilli as a snack by themselves or with your favourite dip.
Try them with this delicious cranberries and sardines pate or with this pickled red cabbage and onion relish – as in the picture above, you will be impressed!
Notes
The chickpeas and rosemary sticks can be stored in a brown paper bag or in an airtight glass container, they will keep for few days. Just warm them up before serving.
You can make your own chickpea flour by grinding organic chickpeas in a normal coffee or spices grinder.
Have fun experimenting with different herbs and spices! Instead of rosemary and chilli, you can use oregano, cumin, fennel seeds and all your favourites!
Corn is one of the most genetically modified crops, make sure to buy organic.