Baked Sicilian chickpea panelle

Ingredients

For 1 serving

• Chickpea flour35 g
• Parsley3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Method

1. In a small pan, sprinkle the chickpea flour into cold salted water (about three and a half times the weight of the flour), whisking to prevent lumps.
2. Set over medium-low heat and cook for 10 minutes, stirring constantly with a wooden spoon, until the mixture is thick and comes away from the sides.
3. Turn off the heat, stir in the chopped parsley and a grind of black pepper, then immediately spread the mixture on a lightly wetted plate in a layer about 5 mm thick; leave it to set for 15 minutes.
4. Meanwhile heat the oven to 220 °C (fan) and line a baking tray with baking paper.
5. Cut the set mixture into rectangles, place them on the tray and brush both sides with the olive oil.
6. Bake for 12 minutes, turning halfway, until golden and crisp at the edges.