The Chef

Restaurants

Meals

Drinks

Chickpea Panisee recipe served on a plate, by Pekin the Chef

Jul 09 2026

Restaurants›Bow Valley Ranche Restaurant›Chickpea Panisee Recipe

Chickpea Panisee Recipe

Name: Bow Valley Ranche Restaurants Chickpea Panisee Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cups chickpea flour; 3 cups water; 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 4 cups cauliflower florets; 2 tbs olive oil; 1 tsp salt; 1 tsp smoked paprika; 1 can canned chickpeas, drained and rinsed; 1 tbs olive oil; 0.5 tsp salt; 0.5 tsp cumin; 0.5 cups fresh parsley, chopped; 2 tbs capers, drained; 1 tbs lemon juice; 3 tbs olive oil; 0.5 tsp salt; 1 can canned chickpeas, drained and rinsed; 0.5 cups tahini; 2 tbs lemon juice; 1 clove garlic, minced; 2 tbs olive oil; 2 tbs water; 0.5 tsp salt; 1 cups farro; 2 cups water; 0.5 tsp salt

Inspired by Bow Valley Ranche Restaurant

Time1h 30m

Serves4

Farro, Roasted Cauliflower, Crispy Chickpea, Salsa Verde, Hummus

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Chickpea Panisse

1 cups chickpea flour

3 cups water

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

For the Roasted Cauliflower

4 cups Cauliflower florets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp Smoked paprika

For the Crispy Chickpeas

1 can canned chickpeas, drained and rinsed

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp Cumin

For the Salsa Verde

1/2 cups Fresh parsley, chopped

2 tbs capers, drained

1 tbs ReaLemon lemon juice

3 tbs olive oil

1/2 tsp Celtic sea salt

For the Hummus

1 can canned chickpeas, drained and rinsed

1/2 cups Tahini

2 tbs ReaLemon lemon juice

1 clove Garlic, minced

2 tbs olive oil

2 tbs water

1/2 tsp Celtic sea salt

For the Farro

1 cups farro

2 cups water

1/2 tsp Celtic sea salt

Method

Chickpea Panisse

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

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

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

Make Salsa Verde

In a bowl, combine chopped parsley, capers, lemon juice, olive oil, and salt. Mix well and set aside.

Hummus

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

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.

More from Bow Valley Ranche Restaurant