Baked Chickpea Sticks
A great source of plant-based iron, Farmacy’s Baked Chickpea Sticks are fun to eat and great to share – perfect as party food or a pre-dinner snack.
To make the baked chickpea sticks
Blend all the ingredients together in a food processor until smooth.
Transfer the contents to a saucepan and cook over a low heat, stirring continuously, for about 10 minutes. You will end up with a consistency similar to clotted cream or thick porridge.
Pour into an oiled baking dish and refrigerate until set. This takes about 2 hours.
Preheat the oven to 180˚C/350˚F/gas mark 4.
Remove the mixture from the dish and cut into chip shapes. Place on an oiled baking tray to prevent them sticking and bake until they are golden brown; about 30 minutes.
Serve sprinkled with sesame seeds, paprika and chopped fresh herbs, or dip in tahini sauce.
To make the seed mix
Put the seeds in a dry frying pan without oil over a medium heat and cook them until they are fragrant. This takes about 3 minutes. The aim here is not to toast the seeds, but to release the beautiful combination of flavours by warming the seeds together in the pan.
Put the seeds in a food processor and pulse and blend until they have a consistency you like.
Store in an airtight container in a dry, dark place for up to 6 months.
The Farmacy Seed Mix takes food way beyond classic seasoning. It deepens flavours, taking dishes to a new level. This mix pops up in many recipes. Make a batch and keep it in the kitchen to use as needed. This recipe was inspired by chef Peter Gordon. We use it frequently in the Farmacy kitchen.
To make the tahini sauce
Mix the tahini, lemon juice and salt in a blender and gradually add the water to create the desired consistency.
Keep in a screw-top jar in the refrigerator for up to a week.
Use this versatile, oil-free sauce however you fancy. It is one of our favourites in the
Farmacy kitchen range and mixes well with our Green Sauce for a flavour made in heaven. It’s rich in protein and minerals, including magnesium, potassium and iron. We use it as a creamy, nutritional hit in many of our dishes and love loading it on to salads or adding it as a topping to fresh vegetables.
Farmacy Kitchen Cookbook by Camilla Fayed is published by Octopus Books, £25.
“These chickpea sticks taste as good as they look and their crispness comes from being baked. Chickpeas are high in protein as well as fibre, and, like all the dishes in the Farmacy kitchen, they are gluten free and taste divine. The sticks are made from chickpea flour, retaining all the nutrients, and they are a great source of plant-based iron. These are fun to eat and great to share – perfect as party food or a pre-dinner snack.”
Run by Camilla Fayed and team, the stunning and stylish Farmacy Kitchen is located in Notting Hill and is open for breakfast, lunch and dinner. Featuring healthy choice veggie comfort foods such as the signature “Farmacy Burger” and plant-based ice cream sundaes, the menu is inspired by dishes from around the globe. With a large bar and cosy booths, it’s a place for those passionate about taste, provenance and nourishing recipes that are good for the body and for the earth.