Chickpea Fries

2 tablespoons of olive oil
1 1/2 cups of chickpea (garbanzo beans) flour
4 cups of cold water
4 cups of frying oil
Salt to taste
Fresh ground black pepper to taste
1/2 cup of your favorite string-flavored hard grating cheese

Brush an 8 x 8-inch square cake pan with the olive oil.

Place the chickpea flour in a bowl and vigorously whisk in the cold water. Keep whisking until you have a smooth paste. Pour the batter into a heavy-bottomed pot and bring to the boil over medium heat, stirring constantly with a wooden spoon.

Cook for 5 to 10 minutes or until the mixture thickens and comes away from the side of the pan as happens when you cook polenta.

Remove the heavy pot from the heat and beat the mixture until it is very smooth. Using a rubber spatula, scrape the batter into the oiled pan and cool. Once it is cooled, chill it in the refrigerator.

When the batter is cold, cut it into 2 1/2-inch sticks, such as French fries. Heat the frying oil to 365 degrees Fahrenheit. Fry about 0ne quarter of the sticks at a time. When they are crispy, golden, and covered with blisters, remove them carefully with a wire skimmer or a slotted spoon, and drain them on paper towels on a large platter.

Sprinkle the fries with the salt and pepper to taste.

When the fries are all cooked and drained, arrange them on a shallow baking dish and sprinkle them generously with the cheese. You may or may not want to add a wee bit more salt or pepper with the cheese.

Broil the fries for 5 to 10 minutes or until the cheese is lightly browned or crusty.

Serve immediately with your favorite full-flavored cold drink.