Panissa with Roasted Vegetables

Ingredients

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a saucepan, whisk together the chickpea flour, water, salt, and black pepper until smooth.
3. 3.
   Cook the mixture over medium heat, stirring constantly, until it thickens and pulls away from the sides of the pan.
4. 4.
   Pour the mixture into a greased baking dish and spread it evenly.
5. 5.
   Bake for 20-25 minutes, or until the top is golden brown and crispy.
6. 6.
   Meanwhile, in a separate baking dish, toss the sliced bell peppers, zucchini, and eggplant with olive oil, dried oregano, dried thyme, paprika, salt, and pepper.
7. 7.
   Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and slightly caramelized.
8. 8.
   Remove the Panissa and roasted vegetables from the oven.
9. 9.
   Serve the Panissa topped with the roasted vegetables and garnish with fresh parsley.

Treat your ingredients with care...

• Chickpea flour — Make sure to whisk the chickpea flour and water mixture thoroughly to avoid any lumps in the batter.
• Bell peppers, zucchini, and eggplant — Slice the vegetables evenly to ensure even roasting. You can also experiment with other vegetables like cherry tomatoes or mushrooms for added variety.

Tips & Tricks

• For a crispier Panissa, you can broil it for a few minutes after baking.
• Add a squeeze of lemon juice over the roasted vegetables for a tangy twist.
• Serve the Panissa with a side of fresh salad for a complete meal.
• Customize the roasted vegetables by adding your favorite herbs and spices.
• Leftover Panissa can be refrigerated and reheated in the oven for a quick and satisfying meal.

Serving advice

Serve the Panissa with roasted vegetables as a main course, accompanied by a side salad or crusty bread. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Arrange the roasted vegetables on top of the Panissa, allowing their vibrant colors to shine through. Garnish with fresh parsley for a pop of green. Serve on a large platter to showcase the beautiful combination of flavors.