[Sca-cooks] Chickpeas, was Duh

[lilinah at earthlink.net]

Adamantius wrote:
>On an only marginally related note, the other big Provencale
>chick-pea-based street food (you generally don't see these on
>restaurant menus) would be panisse, which is a thick boiled porridge
>of ground chick peas, which is spread on a plate to cool and
>solidify, after which it is cut into strips and fried like French
>fries, in olive oil...

Yeah, this was one of my great disappointments in going to Chez 
Panisse in Berkeley... they did not serve panisse, of which i had 
become very fond when i lived in Provence, where they are a Lenten 
food.

Anahita