Recipes | Aliza Green - Chef, Consultant & Author

Ingredients

• 2 tablespoons olive oil
• 1½ cups chickpea flour
• 4 cups cold water
• 4 cups oil for frying such as sunflower or grapeseed
• Salt and freshly ground black pepper
• 2 large whole roasted red peppers, purchased or homemade, peeled and seeded
• 6 large cloves garlic
• ½ cup + ½ cup extra-virgin olive oil
• ½ cup French or Italian bread cubes
• ¼ pound roasted hazelnuts (or raw hazelnuts toasted, and skins rubbed off)
• 1½ teaspoons Spanish smoked Pimentó dulce + ½ teaspoons cayenne
• ¼ cup Spanish sherry vinegar
• Fine sea salt to taste