Panisses

Whisk 250 g of chickpea flour, 600 g of water, 5 g of salt, 1 g of pepper, and 20 g of olive oil in a saucepan.

Cook the mixture over medium heat, stirring constantly with a wooden spoon until it thickens into a smooth, heavy paste.

Spread the thick paste onto a greased baking sheet to a thickness of 2 centimeters and let it cool completely.