Basic curried roast chickpeas
Avoid the 3pm sugar crash with these healthy curried roast chickpeas that make a perfect snack. You can use the recipe as a base to make other snacks too
Chickpea panisse
- Preparation and cooking time
- Prep:
- Cook: -
- plus chilling
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 tbsp olive oilplus extra for the tin and frying
- 250g gram flour(chickpea flour)
- mayonnaiseto serve
Nutrition: Per serving
- kcal164
- fat7g
- saturates1g
- carbs17g
- sugars1g
- fibre3g
- protein7g
- salt0.31g
Method
step 1
Lightly brush a 20-23cm square non-stick cake tin with oil. Put the gram flour in a large saucepan with 2 tbsp olive oil and ½ tsp salt. Gradually whisk in 750ml water, then cook over a medium heat for 8-10 mins, stirring constantly with a spatula to ensure the mixture doesn’t stick to the bottom, until smooth and very thick (similar to mashed potato). You may need to beat vigorously to remove lumps.
step 2
Pour into the prepared tin and level out the surface. Leave to cool, then cover and chill for at least 2 hrs, or ideally overnight, until firmly set.
step 3
Turn the panisse out onto a board and cut into fingers or rectangles.
step 4
Heat a little oil in a large frying pan over a medium-high heat and cook the panisse in batches for 2 -3 mins on each side until crisp and golden. (If you prefer to use an air-fryer, see instructions below). Sprinkle with a little sea salt before serving with mayonnaise, if you like.
