Chickpea Panelle with Goat Cheese and Salsa Rustica Recipe

Name: Chickpea Panelle with Goat Cheese and Salsa Rustica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups chickpea flour (5 ounces); 2 cups water; 1/2 teaspoon salt; Freshly ground pepper; 3 tablespoons extra-virgin olive oil, plus more for frying; 3 tablespoons snipped chives; 1 1/2 tablespoons minced flat-leaf parsley; 1 teaspoon minced rosemary; 3/4 cup crumbled fresh goat cheese; 1 3/4 pounds tomatoes, halved crosswise and seeded; 1 small red onion, quartered; 1 poblano chile, quartered; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 2 tablespoons capers, chopped; 2 tablespoons chopped oil-cured black olives; 4 anchovy fillets, minced; 3 tablespoons red wine vinegar; 1 1/2 tablespoons shredded basil leaves; Salt and freshly ground pepper

Servings: persons

1 1/3 cups chickpea flour (5 ounces)
2 cups water
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for frying
3 tablespoons snipped chives
1 1/2 tablespoons minced flat-leaf parsley
1 teaspoon minced rosemary
3/4 cup crumbled fresh goat cheese
1 3/4 pounds tomatoes, halved crosswise and seeded
1 small red onion, quartered
1 poblano chile, quartered
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons capers, chopped
2 tablespoons chopped oil-cured black olives
4 anchovy fillets, minced
3 tablespoons red wine vinegar
1 1/2 tablespoons shredded basil leaves
Salt and freshly ground pepper

1
In a medium bowl, whisk the chickpea flour with the water until smooth.
2
Add the salt and pepper, cover and refrigerate overnight.
3
Preheat the oven to 475.
4
Heat a 9-by-13-inch rimmed baking sheet in the oven for 5 minutes.
5
Add the 3 tablespoons of olive oil to the sheet and tilt to coat.
6
Stir the chickpea batter.
7
Add the chives, parsley and rosemary and pour onto the sheet.
8
Bake for 2 minutes.
9
Sprinkle the goat cheese on top and bake for 20 minutes, until golden and firm.
10
Let cool slightly.
11
Heat a large cast-iron griddle or grill pan.
12
Toss the tomatoes, red onion and poblano with 1 tablespoon of the oil.
13
Add the vegetables to the griddle and cook over high heat until charred all over, about 5 minutes.
14
Coarsely chop the tomatoes and finely chop the onion and poblano.
15
Transfer the vegetables to a large bowl and add the garlic, capers, olives, anchovies, vinegar, basil and the remaining 3 tablespoons of oil.
16
Season the salsa with salt and pepper.
17
Cut the panelle into 12 rectangles.
18
Heat 1/8 inch of oil in a large nonstick skillet.
19
Add the panelle and cook over high heat until crisp on the bottom, about 3 minutes.
20
Drain the panelle and serve with the salsa.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/3 cups chickpea flour (5 ounces), 2 cups water, 1/2 teaspoon salt, Freshly ground pepper, and more.

Yes, Chickpea Panelle with Goat Cheese and Salsa Rustica falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Panelle with Goat Cheese and Salsa Rustica

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