An easy and healthy chick pea side dish

Serve them hot with a little salt & pepper and a dusting of fresh thyme! BAKED CHICKPEA FRIES MAKES 8 TO 10 SERVINGS (ABOUT 40 FRIES) START TO FINISH: 1 HOUR 50 MINUTES (PLUS OVERNIGHT CHILLING TIME) INGREDIENTS 4 cups low-sodium or homemade vegetable stock or broth ¼ cup 2% low-fat milk 2½ cups chickpea flour, sifted 1 cup finely grated Parmesan cheese 2 teaspoons kosher salt, plus more for seasoning 1½ teaspoons cayenne pepper ¼ cup freshly squeezed lemon juice DIRECTIONS 1. In a large saucepan, bring the vegetable stock to a boil. Whisk in the milk, then the chickpea flour until combined and smooth. Reduce the heat to medium-low and cook, stirring frequently, for 5 minutes. Add the Parmesan, salt, cayenne pepper and lemon juice and cook, stirring frequently, until the mixture thickens and starts to pull away from the side of the saucepan, about 5 minutes longer. Remove the saucepan from the heat. Season the mixture to taste with additional salt, if needed. 2. Line a 9-by-13-inch baking pan with parchment paper. Transfer the mixture to the pan, using a spatula to spread it out evenly. (It should be about ½ inch thick.) Let the mixture cool to room temperature, then cover it with plastic wrap and refrigerate overnight.   3. The next day, preheat the oven to 400˚ and line two large baking sheets with parchment paper. Set aside.   4. Remove the baking pan from the refrigerator and lift the chickpea mixture out. Cut the chickpea mixture into ¼-inch-thick fries. Arrange the fries on the prepared baking sheets and bake for 20 minutes, flipping the fries halfway through, or until firm and golden brown. Cool slightly, then transfer the fries to a serving plate. Serve warm with desired accompaniments.