Instructions

Spray a 9 x 13 inch pyrex with cooking spray and set aside.
In a heavy saucepan combine the chickpea flour, salt, spices and garlic. Slowly add the stock and whisk until the batter is smooth.
Place the saucepan over medium high heat and cook, whisking constantly, until the mixture thickens (about 8 - 10 minutes) and resembles wet sand.
Pour the mixture into the pyrex. Press plastic wrap directly on the chickpea mixture and refrigerate for 3 hours or overnight.
After chilling, turn the chickpea mixture out onto a cutting board. Cut mixture into batons about 3 inches by 1/2 inch.
Heat the vegetable oil in a skillet (preferably cast iron) over medium high heat. The oil is hot when it bubbles after dropping in small piece of the chickpea mixture.
Add the batons to the hot oil and cook until the fries are golden brown - about 2 minutes per side.
Remove fries and drain on paper towel lined plate. Continue cooking the fries in batches.
Season with salt and pepper if desired. Serve with Smoky Date Not Ketchup