1) In a large bowl, mix together the flour, seasoning, baking soda and salt. Slowly stir in water until a smooth paste is formed, about the consistency of pancake batter. Allow to rest for about an hour. Then fold in the chickpeas to the mixture.
2) In a medium sauce pan, heat up the Romesco Sauce over medium heat.
3) In a large sauté pan, heat up 1 tbsp of oil over medium high heat. Ladle in ¼ cup portions into the pan. When the oil starts to bubble, turn the heat down to medium and cook for 2-3 minutes; until golden brown. Flip and repeat on the other side.
4) Remove from the pan and place onto a plate that has been lined with paper towels to collect the oil. After a minute, place on a plate and top with ¼ cup of Romesco Sauce. The place a ¼ cup of fresh arugula on the sauce.
1 can Chickpea or Garbanzo beans, drained
1 cup Rice flour
½ tsp Salt
¼ tsp baking soda
½ tsp chili powder, granulated garlic, cumin and oregano
¾ cup hot water
½ lb fresh arugula
8 oz. Bottled Thyme Romesco Sauce
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