Chickpea fritters

Chickpea fritters

Panelle con frittella

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Panelle

Ingredients

Quantity Ingredient
300g chickpea flour
1 teaspoon aniseed
salt
pepper
500ml water
3 tablespoons parsley, coarsely chopped
olive oil, for oiling and frying

Frittella

Quantity Ingredient
4 tablespoons olive oil
200g onions, finely sliced
300g fresh young and tender artichoke hearts, halved
275g tender garden peas, podded
300g broad beans, podded
100ml water
3 tablespoons flat-leaf parsley, chopped
1 tablespoon salted capers, soaked and drained

Method

  1. To make the panelle, in a saucepan, mix the chickpea flour with the aniseed, some salt and pepper and water until smooth. Slowly bring to the boil, stirring, and cook, stirring, for 8–10 minutes until the mixture thickens, then mix in the parsley. Pour on to an oiled baking sheet or marble surface and flatten to a 1cm thickness. Leave until cool and set.
  2. In the meantime, prepare the frittella. Heat the olive oil in a large saucepan and fry the onions until soft. Add the artichoke hearts, peas, broad beans and water.
  3. Cover and cook for 15–20 minutes until all the vegetables are soft. Add the parsley and capers, and season with salt and pepper to taste.
  4. Cut the set chickpea mixture into rounds or diamonds and shallow-fry in olive oil until golden on each side. Drain on kitchen paper, then serve the fritters with the vegetable stew.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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