Panisse is a meal made out of chickpea flour, it comes from the south of France. It got a really fine taste. Some people use it as an appetizer but I prefer using it to add some proteins in a salad. Italians have their polenta... french have their panisse. It's good... and it's very cheap to make.
You'll need
250 grams Chickpea flour
1 Litre of water
2 table spoon of olive oil
1 garlic clove
1 pinch of salt
Olive oil for cooking.
-Before making the recepie, take a loaf pan and line it completely with plastic film.
-In a good size pan, heat the water, the salt, the olive oil, the garlic clove and the salt.
-When the water comes to a boil take out the pan out of the burner and add your chickpea flour while whisking.
-When all the flour has absob the water, put the pan on the burner at low.
-Ifyour paste has to much lumps, you can take the hand mixer to get it smooth.
-Continue mixing on the low fire for 10 to 15 minutes till your paste stiffens.
-Pour the paste in the loaf pan, let it cool and place in the refrigirator for 1 hour.
It will become a very stiff "bread" that you can cut in slice and sear with a little bit of oil in a pan. When it becomes golden, youll have a crispy exterior and a creamy interior! It's delicious.
There is no limit with this recepie. You can add the spices and the herbs you like. Replace the water by a broth... anything goes as long as you respect the proportion of flour, liquid and the time to cook it.
And you can freeze the uncooked leftovers!
Enjoy.
Lentil quinoa veggie stew with gluten free dumplings. 
