Panissa Ligure con Pomodori e Rucola (Genoa Fried Chickpea Chips with Tomato and Rocket Salad)
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Ingredients
- 250 g gram flour
- 750 ml vegetable stock
- 80 g rocket
- 200 g cherry tomatoes, halved
- 1 red onion, finely sliced
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 398 kcal
- Protein
- 15.7 g
- Carbohydrate
- 36.5 g
- of which sugars
- 8.3 g
- Fat
- 18.2 g
- of which saturates
- 2.4 g
- Fibre
- 8.4 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the gram flour into the cold vegetable stock in a pan until smooth, then set over medium heat and whisk constantly for 10 minutes until it thickens into a smooth batter.
- 2
Pour the mixture into a lined baking tray in a layer about 1.5cm thick and leave to cool and set for at least 1 hour, or until firm.
- 3
Turn out onto a board and cut into thick chips.
- 4
Heat 2 tablespoons of the olive oil in a large frying pan and fry the chips in batches for 3-4 minutes each side until golden and crisp.
- 5
Toss the rocket, cherry tomatoes and red onion with the red wine vinegar and remaining olive oil.
- 6
Serve the hot chickpea chips alongside the tomato and rocket salad.
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