The chickpea flour has a fine ground texture and a very sweet taste. We especially use it in the South of France to make the famous “panisse”.
Sprinkle one volume of flour for 3 to 4 volumes of cold water, bring to the boil and cook it for 20 minutes, stir from time to time and add salt. Pour the hot mixture into a loaf tin. When the mixture cools down, cut it up in slices and brown it in the frying pan.