Chickpea chips with wild garlic custard
Item 1 of 1
Moreish, easy to make and full of flavour, these chickpea chips are made by combining milk and gram flour until set, then cutting them into strips and deep-frying until crisp. The wild garlic custard on the side provides the ultimate dip, full of fresh garlicky flavours that differs from the more common mayonnaise.
If wild garlic isn't in season, you can replace the leaves with confit or roasted garlic cloves.
First published in 2021
discover more:
Ingredients
Metric
Imperial
Chips
- 500ml of whole milk
- 50ml of rapeseed oil
- 7g of salt
- 125g of gram flour
- semolina, for dusting
- vegetable oil, for deep-frying
Custard
- 100g of wild garlic leaves
- 100ml of double cream
- 100g of Parmesan, finely grated
- 4 eggs
- 5g of salt
- rapeseed oil, for drizzling
SAVE RECIPE
Method
1
To make the chips, pour the milk, oil and salt into a pan and bring to the boil. Gradually add the gram flour using a sieve to sift it, whisking continuously until thick and without lumps
- 500ml of whole milk
- 50ml of rapeseed oil
- 7g of salt
- 125g of gram flour
2
Line a large high-sided tray (or several smaller trays) with cling film, then pour the mixture into it, using a spoon or palette knife to flatten. Cover with cling film and place in the fridge to set and chill completely
3
Meanwhile, prepare the custard. Bring a large pan of salted water to the boil, then blanch the wild garlic leaves for 2-3 minutes, until tender. Drain and refresh in iced water, then squeeze to remove as much excess liquid as possible. Place the blanched leaves in a food processor or blender and blitz into a purée
- 100g of wild garlic leaves
4
Preheat an oven to 150°C/gas mark 2
5
Place the cream and Parmesan in a small pan and gently bring to the boil, stirring to melt the Parmesan. Meanwhile, in a separate bowl, use a stick blender to blitz the eggs and salt. Pour a little of the hot cream into the eggs, blitzing to combine, then gradually add the rest, continuously blitzing and working slowly to ensure you don’t scramble the eggs
6
Once all the cream is blitzed with the eggs, pour the mixture into a heatproof dish and bake for 18 minutes, or until the custard is just set. Remove from the oven, cover with cling film and chill in the fridge
7
When ready to serve, bring a deep pan of oil to 180°C. Cut the set chickpea mixture into thick chips, then place on a tray dusted with semolina to prevent them sticking
- vegetable oil, for deep-frying
- semolina, for dusting
8
Transfer the set custard into a blender and add a spoonful of the puréed wild garlic leaves. Blitz until smooth, then taste for seasoning, adding more wild garlic purée if desired. Transfer to a squeezy bottle
9
Deep-fry the chickpea chips for 3 minutes, working in batches if needed, until crisp and golden. Drain on kitchen paper and season with salt. Serve with the wild garlic custard on the side, piped into a small bowl and drizzled with a little rapeseed oil
- rapeseed oil, for drizzling
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
