Thin baked chickpea panelle with lemon

Ingredients

For 1 serving

• Chickpea flour30 g
• Extra virgin olive oil3 g
• Parsleyto taste
• Lemon juiceto taste
• Saltto taste

Method

1. Wash, dry and finely chop the parsley; lay a sheet of baking paper on the worktop.
2. Pour the cold water into a small pan with a pinch of salt and add the chickpea flour gradually, whisking until there are no lumps.
3. Cook over medium heat for 8 minutes, stirring constantly, until the mixture thickens and pulls away from the sides like polenta.
4. Turn off the heat, stir in the parsley and immediately spread the mixture on the baking paper in a thin layer, about half a centimetre, smoothing it with a wet spatula; turn a conventional oven on to 220 °C and let it set while the oven heats.
5. Cut it into rectangles, slide them on their paper onto a baking tray, brush with the oil and bake for 12 minutes, until golden and crisp at the edges.
6. Serve hot with a few drops of lemon juice.