Chickpea Panelle with Goat Cheese and Salsa Rustica

• 1 1/3 cups chickpea flour (5 ounces)
• 2 cups water
• 1/2 teaspoon salt
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more for frying
• 3 tablespoons snipped chives
• 1 1/2 tablespoons minced flat-leaf parsley
• 1 teaspoon minced rosemary
• 3/4 cup crumbled fresh goat cheese
• 1 3/4 pounds tomatoes, halved crosswise and seeded
• 1 small red onion, quartered
• 1 poblano chile, quartered
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons capers, chopped
• 2 tablespoons chopped oil-cured black olives
• 4 anchovy fillets, minced
• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons shredded basil leaves
• Salt and freshly ground pepper

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

chickpea flour, water, salt, freshly ground pepper, extravirgin olive oil, chives, flatleaf parsley, rosemary, goat cheese, tomatoes, red onion, poblano chile, extravirgin olive oil, garlic, capers, oilcured black olives, anchovy, red wine vinegar, basil, salt

Taken from www.foodandwine.com/recipes/chickpea-panelle-goat-cheese-and-salsa-rustica (may not work)