Girl & the Goat • ChicagoChef 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. Cocktail Party Recipes


Recipe Summary test

40 mins
1 hr 40 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.