Crispy Chickpea Panisse (French Chickpea Fries)

Lightly brush a 20-23cm square non-stick cake tin with a small amount of olive oil to prevent sticking.

In a large saucepan, combine the gram flour, 2 tablespoons of olive oil, and 1/2 teaspoon of salt. Gradually whisk in 750ml of water, ensuring there are no dry clumps of flour.

Place the saucepan over medium heat and cook for 8–10 minutes. Stir constantly with a heat-proof spatula to prevent the mixture from sticking to the bottom. Continue cooking until the batter is smooth and very thick, similar to the consistency of stiff mashed potatoes. If lumps form, beat the mixture vigorously to smooth them out.

Pour the hot mixture into the prepared tin and level the surface with a spatula. Allow it to cool at room temperature, then cover and refrigerate for at least 2 hours, or ideally overnight, until it is firmly set.

Once firm, turn the panisse out onto a clean cutting board and slice into fingers, rectangles, or thick chips.