Golden Panisse with Warm Carrot Saffron Cream, Spiced Lentils, and Fennel Orange Salad

Instructions

1. 1

   Line a small loaf pan or rectangular container about 8 x 4 inches with a thin layer of olive oil.

2. 2

   In a saucepan, whisk together the chickpea flour with 500 ml (2.1 cups) water, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin until smooth.

3. 3

   Cook the chickpea mixture over medium heat, stirring constantly with a spatula or whisk, for 8 to 10 minutes until very thick and pulling slightly away from the sides.

4. 4

   Pour the mixture into the prepared pan, smooth the top, and let it cool. Then refrigerate for 20 minutes until firm.

5. 5

   Meanwhile, preheat the oven to 220 °C / 425 °F.

6. 6

   Place the carrots, half of the onion, 2 garlic cloves, and 1 tablespoon olive oil on a baking tray. Season with 1/2 teaspoon salt and a little black pepper. Roast for 25 minutes at 220 °C / 425 °F, until the carrots are tender and lightly caramelized at the edges.

7. 7

   Transfer the roasted carrots, onion, garlic, saffron with its soaking water, and 120 ml (1/2 cup) water to a blender. Blend until completely smooth. Adjust with a little more salt if needed and keep warm.

8. 8

   Heat 1 tablespoon olive oil in a skillet. Add the remaining onion and the last minced garlic clove. Sauté for 3 to 4 minutes over medium heat until softened.

9. 9

   Add the cooked lentils, 1/2 teaspoon ground cumin, smoked paprika, a pinch of salt, and black pepper. Cook for 4 to 5 minutes, stirring, until the lentils are hot and fragrant.

10. 10

    Cut the firm panisse into fries or rectangles. Arrange them on a lightly oiled tray, brush with the remaining tablespoon of olive oil, and bake for 18 to 20 minutes at 220 °C / 425 °F, turning halfway, until golden and crisp outside.

11. 11

    In a bowl, combine the shaved fennel, orange segments and zest, parsley, red wine vinegar, a pinch of salt, and a little black pepper. Toss well and let sit for 5 minutes.

12. 12

    To serve, spread the warm carrot saffron cream on each plate, add the spiced lentils, top with the golden panisse, and finish with the fennel orange salad.