CHOOSE CHICKPEAS

Try out chef Ilona Daniel’s recipe for panisse, a patio snack

Since I was a kid, chickpeas were a constant part of my weekly meal routine. It was common practice in my household to abstain from meat on Fridays, which subsequently meant eating something with chickpeas in it. I enjoyed our old school Friday suppers. I treasure the rare occasions my mom would relinquish the chef duties; giving dad a chance to share his food story. Lingering warmly, the memories of meatless Friday meals taught me to appreciate the humble chickpea.

Chickpeas, also known as garbanzo beans are a staple, and dominate many aspects of the cuisine of the Mediterranean, Southern Europe, The Middle East, India, and Africa. Though not considered a true bean, chickpeas are a part of the legume family. I have always gravitated to their nuttiness, texture, and chameleon-like qualities. Panisse is a specialty of Southern France. Panisse utilizes chickpea flour to create a nutritionally dense, glutenfree, made-for-dipping snack. Initially, the flour is combined with water, and then is cooked to make a paste. This paste is left to set, and then is cut into French fry shapes, and then is fried. The result? A crunchy exterior with a polenta-like soft center. This recipe freezes wonderfully, and makes for a spectacular patio snack.

Feel free to add additional spices to enhance the batter. Additionally, if the notion of frying the Panisse deters you from attempting this recipe, brush the Panisse with oil, and bake at 425 for approximately 10 minutes.

Chef Ilona Daniel holds up a finished plate of panisse (chickpea fries) with two dips, a creamy horseradish and garlic dipping sauce and some sambal olek aioli. Panisse is a Southern France specialty that uses chickpea flour to create a nutritionally...

MITCH MACDONALD/THE GUARDIAN Some of the ingredients used for the recipe include chickpea flour, chopped parsley and sambal olek chili paste.