Preparation

Panisse might not be as famous as its potato cousin, but these chickpea flour fries have a creamy interior and crispy exterior that's truly special. Paired with romesco—that gorgeous Spanish pepper-almond sauce—you have a solo meal that feels both rustic and refined.

Preparation

1. Lightly oil a small container or loaf pan (about 3x5 inches works well).
2. In a small saucepan, whisk together chickpea flour, water, and salt until smooth. Cook over medium heat, whisking constantly, for about 5-7 minutes until very thick and pulling away from the sides of the pan.
3. Stir in 1 tablespoon olive oil, then immediately pour into your prepared container. Smooth the top and let cool completely—at least 2 hours, or refrigerate for 30 minutes.
4. Meanwhile, make the romesco: In a blender or food processor, combine roasted peppers, almonds, garlic, tomato paste, vinegar, smoked paprika, and a pinch of salt. Blend while drizzling in olive oil until you have a thick, textured sauce.
5. Once the panisse is set, turn it out and cut into thick fries or rectangles.
6. Heat a generous glug of olive oil in a skillet over medium-high heat. Fry the panisse pieces for 3-4 minutes per side until deeply golden and crispy.
7. Serve hot with the romesco on the side for dipping, garnished with fresh parsley. These are best eaten immediately while the contrast between crispy and creamy is at its peak.