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Chickpea Fritters with Tapenade

  • ACTIVE: 40 MIN
  • SERVINGS: 4 to 6

Girl & the Goat • Chicago

Chef Stephanie Izard, the winner of Top Chef Season 4, eats cooked chickpeas straight from the can. Here, she turns them into crisp, Parmesan-spiked fritters served alongside a bold mix of olives, preserved lemon, mint, honey and chile paste.

  1. 1 cup chickpea flour
  2. 2 cups water
  3. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  4. 1/4 cup canned chickpeas, chopped
  5. Salt
  6. 1/2 cup pitted Niçoise olives, finely chopped
  7. 1/4 preserved lemon, peel only, minced
  8. 1 tablespoon fresh lemon juice
  9. 1/2 teaspoon sambal oelek or other Asian chile paste
  10. 1/2 teaspoon honey
  11. 1 tablespoon chopped mint
  12. 1/4 cup extra-virgin olive oil
  13. Vegetable oil, for frying
  1. Line an 8-inch square baking pan with plastic wrap. In a medium saucepan, whisk the chickpea flour with the water until smooth. Cook over low heat, stirring constantly, until thick, about 5 minutes. Remove from the heat. Add the cheese and chickpeas, stir to combine and season with salt. Spread the mixture in the prepared pan in an even layer. Freeze until solid, about 1 hour.
  2. Meanwhile, in a small bowl, combine the olives with the preserved lemon peel, lemon juice, sambal, honey, mint and olive oil. Set the tapenade aside.
  3. Unmold the chickpea square, discard the plastic and cut into 1- to 1 1/2-inch squares. In a large skillet, heat 1/2 inch of vegetable oil until shimmering. Cook the chickpea fritters in batches over high heat until golden and crisp, about 5 minutes. Drain the fritters on paper towels, sprinkle with salt and serve with the tapenade.
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