Chickpea Panisee Recipe
Recipe information
Make Chickpea Panisee in just 1h 30m. Farro, Roasted Cauliflower, Crispy Chickpea, Salsa Verde, Hummus
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Ingredients
For the Chickpea Panisse
For the Roasted Cauliflower
For the Crispy Chickpeas
For the Salsa Verde
For the Hummus
For the Farro
Chickpea Panisse
1. Prepare the Panisse
In a saucepan, whisk together chickpea flour, water, olive oil, salt, and black pepper until smooth. Cook over medium heat, stirring constantly until the mixture thickens into a paste. Pour into a greased pan and let it cool for at least 30 minutes. Once set, cut into desired shapes.
Roasted Cauliflower
2. Roast the Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Crispy Chickpeas
3. Crisp the Chickpeas
Pat the canned chickpeas dry and toss with olive oil, salt, and cumin. Spread on a baking sheet and roast at 425°F (220°C) for 20-25 minutes until crispy.
Salsa Verde
Hummus
5. Prepare the Hummus
In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, water, and salt. Blend until smooth, adding more water if needed for desired consistency.
Farro
6. Cook the Farro
Rinse farro under cold water. In a saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess water.
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