Panisses (panis) - chickpea sticks
It's easy for me when I have my friend Goca! Little by little, so he sends me an interesting recipe with a message on FB .. Most of them are dishes and cakes that are not prepared in our country, and which are tempting for me to try them, and to explore them a bit on the net! So it was with these chickpea sticks, or as the French call them - panaisses (read panis, with a long i). I read that these sticks are very popular in the south of France (especially in Provence), and it is considered to be a specialty originating from Nice. It is unusual and very, very tasty ..
Preparation steps
- Pour the chickpea flour into a large deep pan. Turn on the stove, slowly add water, stir and when it boils, cook over low heat until it becomes a thick paste. Add the other ingredients, mix well and remove from the heat.
- Transfer the mass to a large oven tray (40x30cm) lined with baking paper, flatten and leave for 30 minutes in the cold to set.
- Cut the bars and bake / fry them in very little olive oil in a pan (in a grater, or someone who doesn't stick). Place the baked bars on kitchen paper to pick up any excess fat.
- Serve the finished sticks with Pebronata sauce, and it can also be served with any of your favorites where there are tomatoes (I also like marinara sauce).
- Pebronata sauce: Chop the vegetables (possibly peel them) and fry them a little in oil. Add salt and pepper, simmer for ten minutes, then add vinegar and wine if desired and boil a little more.
- Serve hot or cold with roasted chickpea bars. You can see another version of the stick here, and the sauce here.
- I made panaisses fried in a little olive oil, as is usual in all recipes. I also tried baking them in a pizza oven (only slightly coated with oil) and they taste very little different from fried ones (picture below).
