Panisse

I like chickpeas. Chickpea flour I find interesting: it is kind of enigmatic, doesn't taste that much like actual chickpeas to me (much more pungent), has a hit of butteriness and a hint of egginess. I do like it, but not as decisively as the whole pulse. Chickpea flour redeems itself with diverse uses - pancakes, pizza base, gluten-free baking, a touch of eggy colour and flavour in vegan foods... I hadn't eaten it like this before though - basically prepared like polenta - but I came across the idea here, it seemed nice and straightforward so I gave it a try.

oil for greasing
2 cups water
good pinch of coarse salt
1 tsp olive oil
generous 1 cup chickpea flour

Grease a loaf tin. Put the water, salt and olive oil together in a small saucepan and bring to just below boiling. Sift the chickpea flour then add it to the pan, gradually, while whisking. When it is all in stir a bit longer until it is super thick. Pour into the greased tin and spread out. Let cool and refrigerate until needed.

When ready to eat, you can fry or bake. To bake, heat the oven to 375F. Grease a baking tray with olive oil, cut the panisse into pieces about 1 cm thick, then arrange them on the baking tray, drier (former top) side down. Bake for 10-15 min on one side, then flip and bake for 10-15 min on the other side.

Eat warm, dipped in salt and pepper and/or some kind of sauce - I did harissa dressing. Basically if you like chickpea flour you will like these - it's a smooth middle of intense chickpea flour flavour with crunchy crispy bits on the outside.