Chickpea panissa is a typical dish of the culinary tradition of Genoa and is something really wonderful!
It is a dish that is part of the poor cuisine, of an almost embarrassing simplicity, but it is also extremely versatile, in fact it can be accompanied or stuffed with almost anything.
Seeing how versatile it is, why not use it for a Valentine’s Day appetizer or for a buffet.
I like to prepare this recipe in the evening, so that it rests a lot before cutting it up and putting it in the oven (yes, I don’t fry it!), and then baking and stuffing it.
The classic version calls for sticks (to be eaten in a street food cone) or cubes, but I wanted to propose 3 other variations:
Tomatoes tossed with oil, salt and oregano bruschetta style.
Wrapped in grilled zucchini.
With a slice of Galantine to be Genovese all the way (the only non-vegan part, but it’s absolutely optional).
The Galantine is defined as the ham of the Genovesi thanks to its fine composition of veal and pork, a peculiar characteristic of this product is its delicate taste and the presence of special natural flavors.
Obviously you can put in place of Galantine any other salami.
Of course the choice of how to stuff it, whether to stuff it, is up to you, so range with your imagination!
Check out my other vegan, vegetarian and healthy recipes.
Ingredients to Chickpea panissa
Tools to Chickpea panissa
Steps to Chickpea panissa
▪ Put the flour, salt and water in the saucepan.
▪ Mix well with hand whisk.
▪ Place the saucepan on the small stove over low heat and cook for 20 minutes or until it reaches a creamy consistency, always stirring with a whisk.
▪ Once ready, grease the oven dish with a little extra virgin olive oil and pour in the panissa, smoothing it out.
▪ Let it rest until it reaches room temperature and then move it to the fridge.
▪ After about 12 hours have passed between reaching room temperature and the fridge, preheat the oven to 392° in fan mode.
▪ Turn out the panissa and cut it as you like.
▪ I cut it into both classic sticks, squares, and also heart and circle shapes with a pastry cutter.
▪ Line a baking tray with baking paper and bake for about 10 minutes or until a light crust forms.
▪ Once ready stuff it and serve it while still warm!
▪ Chickpea panissa is ready!
▪ Enjoy!
Varied doses for servings