Home

/

Click This

View our flipbook


Eat in Boston: Chickpea Bites

“These are part of a section of the menu we call ‘snacks’— something to have a few bites of while we’re preparing your starters and main course. It’s a wicked-easy recipe: Chickpea flour is used to make batter, which you season with Parmesan, lemon juice, and cayenne—mainstream ingredients that go really well together. The key is to get a really nice fry on them, so they’re crispy on the outside and soft on the inside. When I was growing up, my mother and grandmother were always standing over the stove pan-frying something, so to me it’s second nature. The fun part about this recipe is that you can cut the batter into whatever size and shape pieces you want.”

Who Louis DiBiccari, chef/owner
Where Tavern Road

 

Ingredients:

2 quarts vegetable stock

2 cups whole milk

cups sifted chickpea flour

2 cups grated Parmesan 

½ cup fresh lemon juice

1 tablespoon cayenne pepper

 

Directions:

1. Bring stock to boil. Whisk in milk and flour. Simmer for 5 minutes. Stir in remaining ingredients, and add salt to taste.  

2. Spread out in a baking pan, and cool overnight. Cut into squares, then fry on all sides in a shallow pan of vegetable oil.

Share It
Send This To A Friend Print Page
 
Start Your Adventure
Round Trip One-Way
 
 
Max. 8 passengers per reservation.
Ages 2+
Ages 65+
 

Read Gary Greeting
Gary Kelly's Greeting
Perspectives from Southwest Airlines Chairman and CEO Gary Kelly. Click Here

Pace Interactive