Method:Frying

1. Formula

1. 1 1/3 cups chickpea flour
2. 2 cups water
3. 1/2 teaspoon salt
4. Freshly ground pepper
5. 3 tablespoons extra-virgin olive oil, plus more for frying
6. 3 tablespoons snipped chives
7. 1 1/2 tablespoons minced flat-leaf parsley
8. 1 teaspoon minced rosemary
9. 3/4 cup crumbled fresh goat cheese
10. 1 3/4 pounds tomatoes, halved crosswise and seeded
11. 1 small red onion, quartered
12. 1 poblano chile, quartered
13. 1/4 cup extra-virgin olive oil
14. 2 garlic cloves, minced
15. 2 tablespoons capers, chopped
16. 2 tablespoons chopped oil-cured black olives
17. 4 anchovy fillets, minced
18. 3 tablespoons red wine vinegar
19. 1 1/2 tablespoons shredded basil leaves
20. Salt and freshly ground pepper

2. Nutrition Information

• Calories: 316 kcal
• Carbohydrates: 20 g
• Dietary Fiber: 2 g
• Fat: 22 g
• Protein: 9 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. MAKE THE PANELLE: In a medium bowl, whisk the chickpea flour with the water until smooth. Add the salt and pepper, cover and refrigerate overnight.
2. Preheat the oven to 475 degrees F. Heat a 9-by-13-inch rimmed baking sheet in the oven for 5 minutes. Add the 3 tablespoons of olive oil to the sheet and tilt to coat. Stir the chickpea batter. Add the chives, parsley and rosemary and pour onto the sheet. Bake for 2 minutes. Sprinkle the goat cheese on top and bake for 20 minutes, until golden and firm. Let cool slightly.
3. MEANWHILE, MAKE THE SALSA: Heat a large cast-iron griddle or grill pan. Toss the tomatoes, red onion and poblano with 1 tablespoon of the oil. Add the vegetables to the griddle and cook over high heat until charred all over, about 5 minutes. Coarsely chop the tomatoes and finely chop the onion and poblano. Transfer the vegetables to a large bowl and add the garlic, capers, olives, anchovies, vinegar, basil and the remaining 3 tablespoons of oil. Season the salsa with salt and pepper.
4. Cut the panelle into 12 rectangles. Heat 1/8 inch of oil in a large nonstick skillet. Add the panelle and cook over high heat until crisp on the bottom, about 3 minutes. Drain the panelle and serve with the salsa.

4. Remark