Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.
Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.
Spread on cooking paper. Let cool. Put one hour or more in the fridge.
Cut and fry or stir-fry in olive oil.
Serve hot, with salt or a sauce of your choice.
Harissa for instance.
I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.
I also fried the cut out bits. I flavored them with that toppings.
Transforming a bowl of freshly boiled chick peas into 3 dishes.
Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.
Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.
Served with salad spinach.
Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.
In the middle of the night, I wake up and wearing very few clothes I stand against the wall : I want couscous…Fais-moi du couscous chéri ! Fais-moi du couscous chéri !
No, I’m not that crazy, I’m singing in my head… It’s a hit from a time when French pop was digging very deep and would beat all records of dumbness. At least, that would make people laugh.
Deliciously steamed couscous, fluffed by hand…
Normally, you need a couscoussier with a second level that contain a steaming basket for the grain. image source, if you want to order one for me.
I don’t have that. And my steaming baskets were too small to stay on my broth top. So I installed one this way : tied to a cake grill, it was hanging inside the pot.
Well that works ! A little while ago… that was yesterday no ? I had a couscoussier and that was the only pot I owned in my student room with a mini-kitchenette. I was far from home, and I had to move by train, so I took only my clothes and books. I had to buy stuff for the kitchen, and in France, you can get a very cheap couscoussier in a discount store. It’s very convenient as you can cook in the bottom and reheat stuff in the basket.
So the couscous was steamed in the rules of the art.
Okra and doukan (Winter squash) found their way in the veggie dish.
I wonder how many back legs those chickens have now.