Panisse

Ingredients for 4 servings:

• 100 g chickpea flour
• 500 ml water
• ¼ tsp sea salt
• ¼ tsp thyme, freshly chopped
• 1 tsp sage, freshly chopped
• 1 tbsp olive oil
• 1 pinch(s) Allspice d’Espelette, or hot paprika powder
• some salt and pepper
• 4 tbsp olive oil for frying or a generous amount of oil for deep-frying

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

Provençal side dish made from chickpea flour

Bring the water and salt to a boil, add the tablespoon of olive oil and the herbs. Remove from the heat and add the chickpea flour, stirring constantly with a whisk. Briefly blending the mixture with a hand blender helps to remove any lumps. Let the mixture swell over low heat for about 10 minutes, stirring frequently. Season to taste with pepper, salt, and paprika. Brush a square plastic dish with olive oil. Pour in the mixture and let it set for at least 2 hours. Then carefully turn it out and cut into rectangles or diamonds. Alternatively, you can gently shape the slightly cooled dough into dumplings with your hands. Heat the remaining olive oil in a pan, making sure the bottom of the pan is well coated with oil. Carefully fry the dough pieces on both sides until golden brown; alternatively, you can deep-fry them. Briefly drain the oil and serve hot. Note: You can, of course, vary the herbs; finely chopped olives also taste good in the mixture.