CHICKPEA FRIES WITH VEGAN BBQ AIOLI

• 375g Chickpea Flour
• 50g Parmesan, grated
• 50g Comté, grated
• 50g Unsalted Butter
• 15g Salt
• 1.5L Water
• 60mL Sherry Vinegar
• Zest of 1 lemon

For the Vegan BBQ Aioli:

• 2 Cups Port Mahon Vegan Aioli
• ½ Cup Hermans Homemade Sweet Hickory Sauce

1. To prepare the chickpea mixture, place the chickpea flour, Parmesan, Comté, butter, salt, water, sherry vinegar, and lemon zest in a Thermomix. Cook on Speed 5 at 100°C for 20 minutes.

2. Immediately pour the cooked mixture into a clean, shallow plastic tray. Allow it to cool for 30 minutes at room temperature, then refrigerate until firm.

3. Once chilled, cut the mixture into small, finger-sized pieces. Fry the chickpea fries at 180°C until golden brown.

To make the BBQ Vegan Aioli:

4. Combine the vegan aioli and BBQ sauce in a bowl, stirring until well blended.

Serve chickpea fries hot with BBQ Vegan Aioli