Panelle Siciliane

In a large saucepan, combine the chickpea flour and fine sea salt. Gradually whisk in the water until a smooth batter forms, ensuring no lumps.

Place the saucepan over medium heat, stirring constantly with a wooden spoon. Continue to cook for about 10-15 minutes, or until the mixture thickens considerably and pulls away from the sides of the pan, forming a dense paste.

Remove the pan from the heat. Stir in the finely chopped fresh parsley.