2. Chickpea Panisse
When Michelin-starred chef John Fraser serves these at Terrace and Outdoor Gardens in Times Square, New York City, they’re paired with a roasted cauliflower puree, but you can eat them with whatever dips you like. They’re also great at breakfast along with eggs over easy and stir-fried vegetables. Make a big batch, and set some aside for after a workout—their balance of carbs and protein make them a great post-gym snack.
Serves 4 to 6
- 4 cups 2 percent milk
- 1 cup chickpea flour
- 1⁄4 cup canned chickpeas, drained
- Olive oil
- 1 tbsp ras el hanout spice mixture
- Mint and parsley leaves
In a medium pot over high heat, boil together milk, flour, chickpeas, and a pinch of salt until thick, 5 minutes, then use an immersion blender to puree. Cook and blend until mixture is batterlike, 2 minutes. Pour mixture onto a 13- by 18-inch sheet pan lined with a Silpat nonstick baking sheet or parchment. Cover with parchment and use a flat rolling pin to even out the top. Refrigerate tray until batter is completely cooled, around 2 hours. Heat oven to 400°. Flip chickpea mixture onto a cutting board. Using a 4-inch ring mold, biscuit cutter, or a paring knife, cut circular disks. Brush disks with olive oil and bake until top is golden, about 10 minutes. Remove from oven, flip disks, brush with more olive oil and season with salt, and continue baking until golden brown on both sides, 10 minutes. Remove from oven. Meanwhile, in a small bowl, stir together ras el hanout and 2 tbsp olive oil. Drizzle herb mixture onto disks, and serve garnished with mint and parsley.
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