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Panisse
- 2 cups (480 ml) water
- 1 cup (240 ml) chickpea
flour
- 6 tbsp
(90 ml)olive oil plus olive oil for sautéing
- 1/2 tsp (3 ml) salt
Bring the water to a boil and whisk in
the chickpea flour, olive oil and salt. Simmer for about 6 minutes and cool
slightly.
Pour into a pan that is approximately 8 x 8 inches (20
x 20 cm) and chill in the refrigerator for at least three hours.
When set,
cut into fingers about 4 x 1 x 1 inches (10 x 2.5 x 2.5 cm.) Sauté in
olive oil over medium heat until nicely browned on each
side.
Serve
with a spicy dip such as store bought salsa or our Rhubarb Salsa Serves 8.
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